Cowboy Caviar Couscous Salad Recipe

why make this recipe

Cowboy Caviar Couscous Salad is a fresh, colorful dish that combines healthy ingredients and bold flavors. It’s a great option for a quick lunch, a potluck gathering, or as a side dish for any meal. The combination of vegetables, beans, and spices makes it hearty enough to serve as a main dish or as a delightful accompaniment to your favorite proteins. Plus, it’s easy to prepare and can be enjoyed by everyone.

how to make Cowboy Caviar Couscous Salad

Ingredients:

• 3/4 cup dry big pearl (Israel) couscous
• 1/3 cup vegetable oil (or olive oil)
• 2 lemons, juiced (about 2 tablespoons)
• 2 tablespoons apple cider vinegar
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon coarse salt
• 1/2 teaspoon pepper
• 1 red bell pepper, seeds and ribs removed, finely diced
• 1 small jalapeno pepper, seeded, finely diced
• 1/2 cup diced red onion
• 1/2 cup diced celery
• 4 scallions, diced
• 1 cup halved cherry tomatoes
• 15-ounce can black beans, drained and rinsed
• 15-ounce can corn kernels, drained and rinsed

Directions:

1. Add couscous to salted boiling water and cook al dente according to package directions. Drain and rinse under cold water.
2. In a measuring cup with a spout (or mixing bowl), whisk together the vegetable oil, lemon juice, apple cider vinegar, garlic, salt, pepper, and chili powder.
3. Add the cooked and cooled couscous, red bell pepper, jalapeno, red onion, celery, scallions, cherry tomatoes, black beans, and corn to a large mixing bowl. Pour the dressing over the top and gently toss to coat.
4. Serve as a salad, side dish, relish, or dip with tortilla chips.

how to serve Cowboy Caviar Couscous Salad

This salad can be served in various ways. You can enjoy it as a refreshing side dish at a barbecue or picnic. It also works well as a lunch option, paired with grilled chicken or fish. If you want a fun snack, serve it as a dip with tortilla chips. The versatility of this dish makes it a favorite for many occasions.

how to store Cowboy Caviar Couscous Salad

To store any leftovers, place the salad in an airtight container in the refrigerator. It will last for about 3-4 days. The flavors may deepen as it sits, making it taste even better the next day. Just give it a good stir before serving again.

tips to make Cowboy Caviar Couscous Salad

• To add some extra flavor, consider roasting the vegetables beforehand.
• You can adjust the spice level by adding more or less jalapeno according to your preference.
• For a heartier salad, you can include diced avocado or grilled chicken.

variation

You can swap out the black beans for other beans, like kidney beans or pinto beans, based on your taste. Additionally, try using quinoa instead of couscous for a gluten-free option.

This vibrant Cowboy Caviar Couscous Salad combines fresh vegetables, fluffy couscous, beans, and bold flavor for the perfect healthy lunch or summer side dish.

For more delicious recipe inspiration, enjoy this festive 4th of July Fruit Pizza or try this patriotic American Flag Fruit Pizza. You can also discover this fresh Viral Cowboy Caviar Salad Meal Prep for another healthy meal prep idea.

FAQs

1. Can I make this salad ahead of time?
Yes, you can prepare it a few hours before serving. Just keep it refrigerated until you’re ready to enjoy.

2. Is Cowboy Caviar Couscous Salad good for meal prep?
Absolutely! This salad is great for meal prepping. It stays fresh for several days and makes for quick lunches.

3. Can I use different vegetables in this recipe?
Yes, feel free to customize the salad by adding or substituting your favorite vegetables like corn, diced cucumbers, or bell peppers.

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Cowboy Caviar Couscous Salad

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A fresh and colorful salad combining healthy ingredients and bold flavors, perfect for lunch, potlucks, or as a side dish.

• Author: slicesync
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 3/4 cup dry big pearl (Israel) couscous
• 1/3 cup vegetable oil (or olive oil)
• 2 lemons, juiced (about 2 tablespoons)
• 2 tablespoons apple cider vinegar
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon coarse salt
• 1/2 teaspoon pepper
• 1 red bell pepper, finely diced
• 1 small jalapeno pepper, seeded and finely diced
• 1/2 cup diced red onion
• 1/2 cup diced celery
• 4 scallions, diced
• 1 cup halved cherry tomatoes
• 15-ounce can black beans, drained and rinsed
• 15-ounce can corn kernels, drained and rinsed

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Instructions

1. Add couscous to salted boiling water and cook al dente according to package directions. Drain and rinse under cold water.
2. Whisk together the vegetable oil, lemon juice, apple cider vinegar, garlic, salt, pepper, and chili powder in a measuring cup with a spout or mixing bowl.
3. Combine the cooked and cooled couscous, red bell pepper, jalapeno, red onion, celery, scallions, cherry tomatoes, black beans, and corn in a large mixing bowl.
4. Pour the dressing over the top and gently toss to coat.
5. Serve as a salad, side dish, relish, or dip with tortilla chips.

Notes

Great for meal prep and can be customized with different vegetables and beans.

Nutrition

• Serving Size: 1 serving
• Calories: 295
• Sugar: 4g
• Sodium: 350mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 9g
• Protein: 8g
• Cholesterol: 0mg