Reader Recipe
Southwest Couscous Salad

This winning recipe was featured in Standout Summer Sides.

Sharon Brown | PenTex Energy

“This is my signature dish, and I never serve it without multiple recipe requests,” Brown says. She makes it a day early to allow flavors to blend. It keeps in the refrigerator a week. Feel free to adjust the lime juice and cilantro to taste. “For large groups, I triple the recipe and serve it in a big bowl,” she says. “People flip out!”

1 1/2 cups water
1 cup uncooked couscous
2 cups canned corn with red and green peppers, drained
1 can (15 ounces) black beans, drained
1/4 cup chopped tomato (or 6–8 cherry tomatoes, halved)
2 tablespoons thinly sliced green onions
1/2 bunch cilantro, chopped
1/3 cup olive oil
3/4 cup fresh lime juice
1/4 teaspoon garlic powder
1/2 teaspoon cumin
1/8 teaspoon cayenne
Salt, to taste
Lettuce leaves, for serving (optional)
Cilantro sprigs and lime slices, for garnish (optional)

1. Bring water to boil in a medium saucepan, remove from heat and stir in the couscous. Let the couscous stand 5 minutes, then fluff with fork and let cool.

2. In a large bowl, combine the corn, black beans, tomato, green onions and cilantro. Use a rubber spatula to fold in the couscous.

3. In a small jar with a lid, combine the olive oil, lime juice, garlic powder, cumin, cayenne and salt, and shake well to combine. Pour the dressing over the couscous and toss to coat.

4. Cover and refrigerate 1 hour or longer to allow flavors to blend. Line serving platter with lettuce leaves, spoon couscous mixture over leaves and garnish with cilantro and lime slices, if desired.

Serves 12.

June Contest Winner

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