Packed with seasonal bell peppers and charred grilled corn and held together with salsa verde, this Southwest Couscous Salad is a little sweet, a little spicy, and super delicious! It's perfect for a family barbeque.
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Why this recipe is so great
Have you ever tasted summer in a bowl? I'm guessing you haven't, because I'm just sharing this incredibly flavorful Southwest Couscous Salad with you! Packed with seasonal bell peppers and charred grilled corn and mixed together with salsa verde, it's a little sweet, a little spicy, and super delicious!
This salad is a great dish to bring to a barbeque, especially if you need to be aware of dietary restrictions. It'll be passed across the table until the bowl is empty, and your friends and family will fight over every last spoonful!
Another fun way to serve this Southwest Couscous Salad is to create a build your own salad bar. Simply prepare all of the ingredients prior to hosting and set them out in individual bowls. This way, you make your meal even more fun and special, and everyone wins! This is also a great way to serve crowds who may have sensitivities to certain ingredients.
Southwest Couscous Salad ingredients
Couscous: This tiny pasta is so fun to make recipes with. The texture combines so well with all kinds of flavors. My favorite place to buy it is at Trader Joe’s.
Black Beans: Taste great hot or cold! And a great source of protein.
Yellow, Red, and Orange Bell Pepper: Add beautiful color & crunch.
Red Onion: A salad staple, a great veggie, and brings texture and flavor.
Sweet Corn: So fresh and adds more dimensional flavor!
Avocado: Full of healthy fat.
Salsa Verde: Adds a kick of spice and moisture to our salad.
Fresh Cilantro: To top off! If you don't love cilantro, feel free to leave it out. I think it adds wonderful freshness.
Tools & equipment required
To make this Southwest Couscous Salad, you'll need a cutting board, knife, strainer, can opener, measuring cups and spoons, spoon, and serving bowl.
Easiest way to make Southwest Couscous Salad
- Prepare ingredients and wash all produce.
- Rinse and drain canned black beans.
- Prepare corn. I like to grill it in my Ninja Foodi Grill for 6-8 minutes or until cooked. If I’m short on time, I’ll use frozen or canned corn. To get the same char, sauté the corn in a pan with olive oil.
- Prepare couscous (or alternative grain) according to box instructions. Once cooked, rinse with water and put into a serving bowl.
- Add all ingredients into the serving bowl with couscous. Top with salsa verde and stir well.
- Serve immediately or store in the fridge for up to 5 days.
How to modify this salad
Couscous is a great base for so many different flavors, and it pairs well with so many vegetables. Instead of bell peppers and corn, you could try carrots, squash, or edamame. Not a fan of black beans? Try chickpeas!
If a little spice isn't your thing, toss this salad in Italian dressing or olive oil, salt, and pepper.
Add some cheese! As is, this recipe is dairy free. But if you love cheese, freshly shaved parmesan or creamy gouda would be delicious on this salad.
Looking for a grain free salad? I recommend using diced sweet potatoes instead of couscous. I would cook them the way I cook my Roasted Sweet Potato Fries, but just cut the potatoes into cubes.
Using frozen or canned corn instead of corn on the cob? Toss with some extra virgin olive oil in a stove top pan prior to using it in the salad. This will crisp up the corn. We have all of these gorgeous vegetables that have great crunch and texture, so we definitely don't want soggy corn to be the star of the show.
Southwest Couscous Salad Q & A
How do I store this couscous salad?
Store in the refrigerator for up to 5 days. Perfect for meal prep! You may need to add additional salsa verde after refrigerating. It'll be absorbed by the couscous. Don't worry, though. It won't be soggy and will still have tons of flavor.
What can I eat with this couscous salad?
This is a great carb to pair with all kinds of protein. Chicken, steak, pork, you name it! You could also serve this as a dip and enjoy with tortilla chips.
Other salad recipes you might like:
Southwest Couscous Salad
Equipment
- Cutting Board
- Knife
- Can opener
- Measuring cups and spoons
- Serving bowl
- Spoon
- strainer
Ingredients
- 1½ cup couscous, cooked
- 1½ cup black beans, drained and rinsed
- ½ cup red onion, diced
- ½ cup avocado, diced
- ½ cup salsa verde
- ½ cup cilantro, chopped
- ⅓ cup sweet corn, grilled
- ⅓ cup red bell pepper, diced
- ⅓ cup orange bell pepper, diced
- ⅓ cup yellow bell pepper, diced
Instructions
- Prepare ingredients and wash all produce.
- Rinse and drain canned black beans.
- Prepare corn. I like to grill it in my Ninja Foodi Grill for 6-8 minutes or until cooked. If I’m short on time, I’ll use frozen or canned corn. To get the same char, sauté the corn in a pan with olive oil.
- Prepare couscous (or alternative grain) according to box instructions. Once cooked, rinse with water and put into a serving bowl.
- Add all ingredients into the serving bowl with couscous. Top with salsa verde and stir well.
- Serve immediately or store in the fridge for up to 5 days.
Notes
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved, something that you think it might need, or just say hi!
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find Southwest Couscous Salad
1 serving: 43 grams Carbs | 2 grams Fat | 12 grams Protein
**Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
