Confetti couscous salad

245 cal, 6 fat, 41 carb, 9 pro, 5 fiber serving size is ¾ cup

Confetti couscous salad

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    c low sodium chicken broth

  • ¾

    cup uncooked couscous

  • ¾

    of 15 oz can black beans, rinsed and drained

  • ½

    c frozen corn, thawed

  • ½

    medium red pepper, chopped

  • 4

    green onions

  • ¼

    c minced cilantro

  • dressing:

  • tbsp olive oil

  • tbsp lime juice

  • 1

    tsp red wine vinegar

  • tsp cumin

  • salt and pepper

  • pine nuts, optional


In large saucepan, bring broth to boil. Stir in couscous. Remove from heat; cover and let stand for 5-10 minutes or until broth is absorbed. Fluff with a fork. Stir in beans, corn, red pepper, onions and cilantro. In small bowl, whisk oil, lime juice, vinegar, cumin, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with pine nuts, if desired.


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