Southwestern Couscous Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This simple salad requires some chopping, but this can be done while the couscous if cooking, and then cooling down. This is perfect for a light vegan lunch, and it's a great side dish. The total cost of the recipe is $5.28 or about 88 cents per serving.
Ingredients
  • ⅔ cup whole wheat couscous ($0.34)
  • ¾ cup vegetable broth, or water ($0.28)
  • 1 (15 oz) can black beans, drained and rinsed well. ($0.67)
  • 1 (15 oz) can whole kernel corn, drained and rinsed ($0.58)
  • 1 medium orange bell pepper, chopped (use whatever color you have on hand) ($0.40)
  • 1 large Roma tomato, chopped ($0.33)
  • 1 bunch green onions, chopped (6 - 7 green onions) ($0.34)
  • ⅓ cup chopped fresh cilantro ($0.25)
  • 1 avocado, diced ($1.00)
  • 2 small to medium limes, zested and juiced (This gave me about 1 teaspoon lime zest and ¼ cup lime juice) ($0.20)
  • 1 teaspoon dried cumin ($0.04)
  • 2 teaspoons dried oregano ($0.08)
  • 2 cloves garlic minced ($0.16)
  • 1 teaspoon black pepper ($0.04)
  • ½ teaspoon kosher, or coarse sea, salt ($0.01)
  • ¼ cup extra virgin olive oil ($0.56)
Instructions
  1. Measure dry couscous into a 2 cup container.
  2. Bring vegetable broth to a boil.
  3. Pour broth over couscous in bowl, mix well, then cover bowl with a plate and set timer for 5 minutes.
  4. After 5 minutes, fluff couscous with a fork, then allow it to cool for 10 to 15 minutes.
  5. While couscous is cooking, and cooling, prepare the vegetables, and place them in a very large bowl along with the cilantro.
  6. Remove 1 teaspoon lime zest from the limes and place in the bottom of a 2 cup capacity bowl or jar.
  7. Juice the limes and add the juice to the bowl along with the lime zest.
  8. Add cumin, dried oregano, minced garlic, black pepper, and salt to the bowl with the lime juice.
  9. Add olive oil and mix well to combine.
  10. Pour the lime dressing over the vegetables in the bowl and mix well to combine.
  11. Add the cooked, and cooled, couscous to the bowl along with the diced avocado and toss to combine.
Recipe by Patty Cake's Pantry at http://www.pattycakespantry.com/vegan/southwestern-couscous-salad/