Southwest Couscous Salad w/ Chipotle Lime Vinaigrette

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1 1/2 c water
1/2 tsp salt
1 c uncooked couscous
1 (15 oz) can black beans, drained and rinsed
1 jalapeno, seeded and minced
1/2 c red onion
2 plum tomatoes, seeded and diced
1/4 c fresh cilantro, minced

Chipolte Lime Vinaigrette
4 1/2 tbsp olive oil
4 1/2 tbsp lime juice
2 tsp adobo sauce (from canned chipotle chilies)
1/2 tsp crushed red pepper flakes
1 tsp toasted cumin seed, crushed
3/4 tsp dried basil
3/4 tsp sugar


Bring water and salt to a boil. Add couscous, cover, and remove from
heat. Allow to stand 5 to 10 minutes, until all moisture is absorbed.
Fluff with a fork, and transfer to a large mixing bowl. Cool. Add
beans, jalapeno, red onion, and tomato. In food processor, combine
all vinaigrette ingredients. Process until well combined. Add to
mixing bowl, and stir well. Stir in fresh cilantro. Serve and enjoy

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