Southwest Couscous Salad

I can't believe I've put up so few couscous recipes! Well, time to fix that. This one has a southwestern kick to it with the kidney beans and salsa. It works as a main dish or a side. If you feel the need for meat, I would chop it up and pan fry it with minimal oil (or cooking spray) and season with cumin, chili powder, and garlic salt (or any blend to your liking.) It's served cold, which makes it perfect for parties or making ahead. If you use frozen corn, the corn cools the couscous and the warm couscous thaws it, so you can also make it right when you want to eat. Leftovers are good for lunch, too.

Southwest Kidney Bean Couscous Salad
Serves: 4 as main dish, 2-3 as a one-dish meal, or 4-8 as side.


3/4 cup uncooked couscous (I use whole grain)
3/4 cup water
1 (15 oz) can kidney beans, rinsed and drained
1/2 cup salsa
3/4 cup frozen corn
1 medium bell pepper, diced (I used green because I had it)
1/4 cup onion, chopped
1 tsp cumin

- Boil water in a small saucepan. When water boils rapidly, remove from heat, add couscous, and cover. Let sit 5 minutes while preparing vegetables.
- Chop up the pepper and onion. Place in a large bowl. Add beans, salsa and corn to bowl.
- Once couscous has sat for 5 minutes, add to bowl and fluff with a fork (even if everything else isn't in the bowl yet.)
- Mix with a fork and serve immediately or cover and chill in fridge until serving.
- Topping options: Top with cheese (jack, cheddar,pepper jack, feta) or sour cream.

Nutrition info (for 1/4 of recipe using regular couscous): Cal: 528 Fat: 1.9g Carbs: 100 (but 20g of fiber) Protein: 30g