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!
Servings: 8
Ingredients
- 3/4 cup dry big pearl (Israel) couscous
- 1/3 cup vegetable oil (or olive oil)
- 2 lemons , juiced (about 2 tablespoons)
- 2 tablespoons apple cider vinegar
- 1 clove garlic , minced
- 1 teaspoon chili powder
- 1 teaspoon coarse salt
- 1/2 teaspoon pepper
- 1 red bell pepper , seeds and ribs removed, finely diced
- 1 small jalapeno pepper , seeded, finely diced
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 4 scallions , diced
- 1 cup halved cherry tomatoes
- 15 ounce can black beans , drained and rinsed
- 15 ounce 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, and chili powder.
- 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. You can replace the 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
Calories: 241kcal | Carbohydrates: 32g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 619mg | Potassium: 394mg | Fiber: 7g | Sugar: 4g | Vitamin A: 765IU | Vitamin C: 30mg | Calcium: 38mg | Iron: 2mg