Cowboy Caviar Couscous Salad

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Cowboy Caviar Couscous Salad

This Cowboy Caviar Couscous Salad is loaded with tender pearl couscous and a vibrant combination of diced vegetables and beans, tossed in a garlicky-lemon vinaigrette. Perfect for any get-together!

Prep Time20

Cook Time10

Total Time30

Course: Salad

Cuisine: American

Keyword: couscous salad recipe, cowboy caviar couscous salad, cowboy caviar recipe

Servings:

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

Possible swaps and/or additions. Avoid regular couscous, but you can replace the pearl couscous with another tiny pasta like orzo. If you want more heat, include the jalapeno seeds or add in some cayenne pepper or red pepper flakes. And you can also add in some crumbled feta cheese and cubed avocado right before serving.

Nutrition