Tex-Mex Couscous Salad with Black Beans
- Prep
- 5 min
- Cook
- 20 min
- Yield
- 8 servings
- Level
- medium
- Cuisine
- Tex-Mex
Toasted Israeli couscous paired with a seasoned vegetable and bean medley featuring corn, diced tomatoes with green chiles, and black beans. Finished with a tangy Worcestershire-tomato paste base and fresh cilantro garnish. A hearty, one-bowl meal that balances spice with fresh herbs.
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Method
9 steps- 1
Heat olive oil in a medium saucepan. Add couscous and toast, stirring often, until fragrant.
- 2
Pour in vegetable stock. Bring to a boil, then reduce heat, cover, and simmer until liquid is absorbed.
- 3
While couscous cooks, heat remaining olive oil in a large non-stick skillet over medium heat. Add onion and salt, cook until softened and translucent, stirring occasionally.
- 4
Stir in cilantro, garlic, and green pepper. Cook until onions and pepper are very tender.
- 5
Add corn, diced tomatoes with green chiles, black beans, and taco seasoning. Stir well and cook until warmed through.
- 6
Add remaining vegetable stock, Worcestershire sauce, and tomato paste. Simmer until slightly thickened.
- 7
Season with black pepper to taste.
- 8
Combine cooked couscous and vegetable mixture. Stir well.
- 9
Garnish with cheese, cilantro, and green onion if desired.
Tips
Toast couscous over medium heat to develop a nutty flavor before adding liquid.
Drain and rinse canned beans to reduce sodium content.
Good to Know
Refrigerate covered for up to 4 days. Couscous may absorb additional liquid upon storage.
Prepare vegetable mixture up to 2 days ahead. Toast couscous and cook just before serving to maintain texture.
Serve at room temperature or chilled. Add cheese and fresh garnish just before serving.
Common Mistakes
Do not skip toasting couscous to avoid bland, one-dimensional flavor.
Do not skip draining canned vegetables to avoid a watery, overly wet salad.
Substitutions
pearl couscous will cook faster (8-10 min)