Cowboy Caviar Couscous Salad
Updated
Updated
This Cowboy Caviar Couscous Salad is loaded with tender pearl couscous and a vibrant combination of diced vegetables and beans that’s tossed in a garlicky-lemon vinaigrette. It’s a quick and easy satisfying salad perfect for any get-together, and also great as a family dinner side.
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If you’ve made our Cowboy Caviar Dip, then you’re already familiar with how unbelievably delicious it is, bursting with different flavors and textures that always leaves you wanting more. This recipe is a twist on that using similar ingredients and added large pearl couscous, turning it into a hearty salad, side, or relish to any protein. It’s so easy to make and perfect for potlucks. We also love it for a light but satisfying family dinner.
Helpful Tips & Variations
- Couscous. This recipe calls for the big pearl couscous, also known as Israeli couscous. Avoid regular small couscous.
- Replace the couscous. A lot of people think couscous is a grain, but it’s actually pasta and you can replace it with another tiny pasta like orzo.
- Add some heat. Include the jalapeno seeds or add in some cayenne pepper or red pepper flakes if you want it spicier.
- Add in avocado. Creamy ripe cubes of avocado is a nice addition to this salad. Wait to add them right before serving.
- Love cheese? Crumbled feta cheese would work well with the other ingredients.
- Save time. Consider dicing the vegetables and making the dressing in advance. Then just assemble the salad about 30 minutes before you need to serve it.
Cowboy Caviar Couscous Salad
Ingredients
- ¾ cup dry big pearl (Israel) couscous
- ⅓ cup vegetable oil, (or avocado oil)
- 2 Tbsp fresh lemon juice
- 2 Tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp coarse salt
- ½ tsp pepper
- ¼ tsp cumin
- 1 red bell pepper, seeds and ribs removed, finely diced
- 1 large jalapeno pepper, seeded, finely diced
- ½ cup diced red onion
- ½ cup diced celery
- 4 scallions, diced
- 1 cup cherry tomatoes, halved or quartered
- 15 oz can black beans, drained and rinsed
- 15 oz can corn kernels, drained and rinsed
Instructions
- Add couscous to salted boiling water and cook al dente according to package directions. Drain and rinse under cold water.
- In a measuring cup with a spout (or mixing bowl), whisk together the vegetable oil, lemon juice, apple cider vinegar, garlic, salt, pepper, chili powder, and cumin.
- Add the cooked and cooled couscous, red bell pepper, jalapeno, red onion, celery, scallions, cherry tomatoes, black beans, and corn to a large mixing bowl. Pour the dressing over the top and gently toss to coat.
- Serve as a salad, side dish, relish, or dip with tortilla chips.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How To Make Cowboy Caviar Couscous Salad Step By Step
Gather your ingredients.
Add ¾ cup dry Israeli pearl couscous to boiling water and cook until al dente according to package directions. Drain and rinse under cold water.
Make the dressing by whisking together ⅓ cup neutral oil (such as vegetable or avocado), 2 Tbsp lemon juice, 2 Tbsp apple cider vinegar, 2 cloves minced garlic, 1 tsp chili powder, 1 tsp coarse salt, ½ pepper, and ¼ cumin.
To a large mixing bowl add the cooked and cooled couscous, 1 diced red bell pepper, 1 large diced jalapeno, ½ cup diced red onion, ½ cup diced celery, 4 diced scallions, 1 cup halved cherry tomatoes, 15 ounce can rinsed and drained black beans, and a 15 ounce can drained corn. Pour the dressing on top and toss to combine.
Serving Suggestions
You can enjoy cowboy caviar couscous salad as a salad, side dish, relish, or dip with tortilla chips. We love this pasta salad paired with our favorites off the grill in the summer, but it’s a wonderful year-round side and always top of mind when I’m hosting a brunch. It pairs well with Baked Chicken Breast, Turkey Burgers, and Grilled Eggplant. Or some Mexican favorites like Chile Relleno Casserole or Baja Steak Tacos.
Proper Storage
- Make ahead. Cowboy Caviar Couscous Salad can be made in advance by prepping all the ingredients and the dressing separately. Make the vinaigrette, reserving a couple tablespoons to toss with the cooked couscous. Dice up all the veggies, and drain and rinse the black beans and corn. Store in separate containers. About 30 minutes before serving, toss everything together.
- Leftovers. This salad is best enjoyed the day it’s assembled, but any leftovers can be stored in an airtight container in the refrigerator. It will last for 3 days. Give it a gentle stir before serving again. I do not recommend freezing – the pasta will become mushy once thawed and the dressing will separate and lose its flavor.
More Cowboy-Style Recipes To Try
- Cowboy Coleslaw turns classic slaw into something heartier with beans, corn, bacon, and a creamy dressing.
- I make Cowboy Pasta Salad when I need a cookout side that’s filling enough to double as lunch the next day!
- My Cowboy Spaghetti turns pasta night into something extra hearty with ground beef, bacon, tomatoes, and plenty of cheese.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Made for Labor Day gathering – everyone loved it! I added avocado.