Mexican Couscous Salad Recipes

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BLACK BEAN AND COUSCOUS SALAD



Black Bean and Couscous Salad image

This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.

Provided by Anonymous

Categories     Salad     100+ Pasta Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 12

1 cup uncooked couscous
1 ¼ cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
¼ cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste

Steps:

  • Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
  • In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
  • Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Nutrition Facts : Calories 253 calories, Carbohydrate 41.1 g, Fat 5.8 g, Fiber 9.7 g, Protein 10.3 g, SaturatedFat 0.8 g, Sodium 414.7 mg, Sugar 1.7 g

SPICY & CITRUSY COUSCOUS SALAD



Spicy & Citrusy Couscous Salad image

When I make this for picnics, I prepare it the night before, refrigerate it, and serve it cool the next day.

Provided by Stu Stein

Categories     Side dishes

Yield Yields about 5 cups.

Number Of Ingredients 15

2 cups vegetable broth, low-salt chicken broth, or water
1-1/2 tsp. sweet paprika
1 pinch saffron threads (optional)
3/4 tsp. harissa or 2 to 3 dashes of hot sauce, such as Tabasco
Kosher salt and ground white pepper
1/4 cup plus 3 Tbs. extravirgin olive oil
1 small yellow onion, cut into small dice
1 small red bell pepper, seeded and cut into small dice
1 cup couscous
1/2 tsp. finely grated orange zest
1/4 cup fresh orange juice
1/2 cup thinly sliced scallions
1/2 cup sliced almonds, lightly toasted
1/4 cup dried currants
1/4 cup coarsely chopped fresh flat-leaf parsley

Steps:

  • In a medium saucepan, bring the broth or water, paprika, saffron (if using), harissa or hot sauce, 1/2 tsp. salt, and a pinch of white pepper to a boil over medium heat. Cover and reduce the heat to low to keep the broth at a simmer. Taste and adjust the seasonings. Meanwhile, heat 1/4 cup of the olive oil in a large sauté pan over medium heat. When the oil is hot, add the onion and red pepper and cook until the vegetables are soft but not browned, 8 to 10 min. Add the couscous and stir to coat the grains with oil. Remove the pan from heat. Add the simmering liquid to the couscous and stir to evenly distribute the liquid. Cover the pan and let it sit until all the liquid is absorbed and the couscous is tender, 5 to 7 min. Remove the lid and fluff the couscous with a fork. Set aside to cool for 15 min.
  • Whisk the remaining 3 Tbs. olive oil with the orange zest, orange juice, and 1/2 tsp. salt. Toss with the couscous. Let cool completely and then transfer to an airtight container or a bowl covered with plastic wrap and refrigerate. Put the scallions, almonds, dried currants, and parsley in a separate container and refrigerate.
  • Just before heading to the picnic, stir the scallions, almonds, currants, and parsley into the couscous. Taste and adjust the seasonings as needed.

Nutrition Facts : ServingSize six as a side dish., Calories 346 kcal, Fat 189 kcal, SaturatedFat 3 g, TransFat 21 g, Carbohydrate 34 g, Fiber 4 g, Protein 6 g, Sodium 308 mg, UnsaturatedFat 18 g

MEXICAN COUSCOUS



Mexican Couscous image

This is an excellent side dish for mexican meals. It's much quicker than rice and is also quite light and healthy. I originally found this recipe on the Better Homes and Gardens website, but have adapted it to fit our own preferences.

Provided by Kendra

Categories     Mexican

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup chopped onion
2 teaspoons crushed garlic
1 tablespoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup chicken broth
1 cup frozen peas
1/2 cup chopped tomato
1 tablespoon minced cilantro
3/4 cup couscous

Steps:

  • Saute onion and garlic in olive oil over medium heat until tender.
  • Stir in cumin and chile powder, and cook for 1 minute.
  • Add broth, peas, tomato and cilantro, and bring to a boil.
  • Stir in couscous, cover and remove from heat.
  • Let stand for 5 minutes.
  • Fluff with a fork before serving.

SPICY MEXICAN COUSCOUS SALAD



Spicy Mexican Couscous Salad image

A spicy leeeeetle salad to serve with a great Mexican meal. Posted for ZWT3. Adapted from a food blog.

Provided by Caroline Cooks

Categories     Mexican

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

1 (10 ounce) package couscous
1/2 teaspoon cumin
15 ounces black beans, drained and rinsed
1 1/4 cups fresh corn kernels
1/2 cup purple onion, chopped
1 yellow bell pepper, seeded and chopped
1 jalapeno, seeded and diced
1 tomatoes, chopped coarsely
1/2 cup chopped fresh cilantro
1 large lime, juice of
1/2 teaspoon seasoning salt
1 large garlic clove, minced
2 -3 tablespoons olive oil

Steps:

  • Cook the couscous per package directions.
  • Add the cumin, black beans, and chopped vegetables and herbs.
  • Whisk together the dressing ingredients and pour over couscous.
  • Toss lightly until well distributed.

MEXICAN COUSCOUS



Mexican Couscous image

This couscous recipe is the perfect side dish for any Mexican meal. John Slivon, Milton, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

1 cup salsa
1/4 cup water
3/4 cup uncooked couscous
3/4 cup black beans, rinsed and drained
1 medium ripe avocado, peeled and cubed

Steps:

  • Bring salsa and water to a boil in a small saucepan; stir in couscous. Cover and remove from the heat. Let stand for 10 minutes. Fluff couscous with a fork; stir in beans. Top servings with avocado.

Nutrition Facts :

MEXICAN-STYLE COUSCOUS WITH ROASTED CORN



Mexican-Style Couscous with Roasted Corn image

A dish inspired by the fresh food of the summer. Can be served as a side dish warm or cold. Goes great with chicken or any Mexican-style dish. We use it as a burrito filling also.

Provided by Tim

Categories     Couscous

Time 50m

Yield 6

Number Of Ingredients 11

2 ears fresh corn
2 cups couscous
4 stalks green onion, chopped
½ medium red bell pepper, chopped
1 medium jalapeno pepper, seeded and chopped
1 tablespoon olive oil
2 cups chicken stock
½ cup crumbled cotija cheese
½ medium lime, juiced
1 tablespoon thinly sliced fresh basil or basil chiffonade
1 pinch chili-lime seasoning, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Trim and partially shuck corn by cutting off any long silk from the top and removing and discarding the outer layer of husk.
  • Place corn directly on the middle rack of the preheated oven and roast for 30 minutes. Remove from the oven and let sit for 5 minutes. Remove and discard husks and silk. Slice kernels off with a knife.
  • While the corn is roasting, place couscous in a heat-proof bowl with green onion, bell pepper, jalapeno, and olive oil.
  • Bring chicken stock to a boil in a small saucepan. Pour boiling stock over couscous mixture and cover tightly with foil. Let sit for 5 minutes.
  • Uncover and stir in roasted corn kernels, cotija cheese, lime juice, and basil. Season with chili-lime seasoning.

Nutrition Facts : Calories 315.8 calories, Carbohydrate 53.3 g, Cholesterol 11.8 mg, Fat 6.6 g, Fiber 4.4 g, Protein 11.3 g, SaturatedFat 2.6 g, Sodium 365.4 mg, Sugar 1.9 g

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