Couscous-and-Black Bean Salad

Couscous-and-Black Bean Salad

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  • Prep Time


  • Total Time


  • Servings



  • 1

    large orange

  • teaspoon salt

  • cup uncooked couscous

  • 1

    cup canned black beans rinsed and drained

  • ½

    cup chopped red bell pepper

  • ¼

    cup chopped green onions

  • 2

    tablespoons chopped fresh parsley

  • 1

    tablespoon seasoned rice vinegar

  • teaspoons vegetable oil

  • ¼

    teaspoon ground cumin


Grate 1/4 teaspoon orange rind, and set aside. Squeeze juice from orange over a bowl; reserve 1/4 cup juice, and set aside. Add water to remaining juice in bowl to equal 1 cup. Bring water mixture and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Cool slightly. Stir in orange rind, beans, bell pepper, onions, and parsley. Combine reserved 1/4 cup orange juice, vinegar, oil, and cumin. Add couscous mixture; toss well. Store salad in an airtight container in refrigerator. Serving Size: 2 cups


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