cooking · Dinner · Lunch

Black Bean Couscous Salad

This was a quick dish to go with our grilled steaks last night. It can be served warm or cold.

Black Bean Couscous Salad


1 cup whole wheat couscous

1 1/4 cups low sodium chicken both

14 ounce bag Ultimate Southwest Blend frozen veggies or similar

3 Tbsp extra virgin olive oil

2 Tbsp lime juice

1 Tbsp honey or agave nectar

1 tsp red wine vinegar

1 tsp dry cilantro or 1 Tbsp diced fresh

1/2 tsp ground cumin

1/4 tsp fresh ground black pepper

1/4 tsp kosher salt


In a medium saucepan bring the broth and vegetables to a boil, take off the heat. Add in the couscous, stir well, cover tightly and let sit for 10 minutes. Meanwhile whisk the dressing together. Fluff up the couscous into a bowl, drizzle on the dressing, toss well.

Serve warm or let chill for a couple of hours.


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