Go Back
–+ servings
Print
easy Southwest Couscous Salad

Southwest Couscous Salad

This Southwest Couscous Salad is a great alternative to the standard pasta salad. It is full of fresh veggies and flavor.

Course Salad
Cuisine American
Keyword salad, side dish
Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 40 minutes
Servings 4 people
Calories 529 kcal

Ingredients

  • 1 cup Couscous I used Near East Brand
  • 1 1/4 cups chicken broth
  • 1 Tablespoon butter
  • 15 - 16 ounce can of black beans
  • 1 sweet onion chopped
  • 3 green onions chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1/4 cup fresh washed parsley chopped
  • 1/2 cup cherry tomatoes chopped
  • 14 - 16 ounce can of Southwest Corn I used Del Monte, drained
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon brown sugar
  • 2 Tablespoons Taco Sauce
  • 1 Tablespoon Chili powder
  • 1 Tablespoon Cumin
  • 4.5 ounce can of chopped Green Chiles I used El Paso Brand
  • 1 teaspoon Coarse ground Garlic salt
  • 1 teaspoon Seasoned Pepper

Instructions

  1. In a medium saucepan, add the chicken broth and butter, and bring to a boil, stir in the Couscous, and Remove pan from heat, and let sit for 5 minutes. Remove lid and fluff with a fork, breaking up any chunks of couscous. I left the couscous sitting in the pan while I prepared the vegetables, and then fluffed with a fork.
  2. In a colander, or strainer, drain and rinse the black beans, and set aside.    

  3. Take a large bowl, add the chopped sweet onion, chopped red and green peppers, chopped parsley, tomatoes, and green onions. 

  4. Drain the Corn, and add the corn to the bowl. 
  5. Add the Green Chiles, and black beans to the bowl, and stir to blend.
  6. In a separate small bowl, mix the taco sauce, olive oil, brown sugar, chili powder, cumin, garlic salt and seasoned pepper; whisk all ingredients to blend well, and pour over vegetables, and mix well to make sure vegetables are coated in the sauce.
  7. Add the couscous to the vegetables, and stir well to blend the salad together.

  8. Cover and chill in the refrigerator for an hour, and serve. 

Recipe Notes

OPTIONAL TOPPINGS - Crumbled bacon, chopped tomatoes, chopped green onion, shredded cheese, or your favorite toppings.

Serving size is 1/3 cup. There are 4 servings.

If you are following Weight Watchers this is 8 points per serving on the blue and purple myWW plans. It is 12 points on the green plan.

Nutrition Facts
Southwest Couscous Salad
Amount Per Serving
Calories 529 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 8mg3%
Sodium 1403mg61%
Potassium 1130mg32%
Carbohydrates 98g33%
Fiber 18g75%
Sugar 14g16%
Protein 20g40%
Vitamin A 2402IU48%
Vitamin C 101mg122%
Calcium 112mg11%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet. We are not nutritionist and this data was calculated via WP Recipe Maker to the best of our ability. Always check nutrition values yourself based on the ingredients you use.