Marinated Mushroom, Black Bean Couscous Salad with Cheddar
50
This tasty couscous salad has layers of delicious flavors and great textures. Chipotle chili in adobo sauce adds some smokiness, a touch cumin gives extra tang. Serve it as a side dish or a light and refreshing main course.
Ingredients
| 1 | cup |
couscous
Israeli couscous |
|
| 1 ¼ | cups |
stock
vegetable or any broth, or water |
|
| ¼ | each |
sweet red bell peppers
diced |
|
| ¼ | each |
green bell peppers
diced |
|
| ½ | cup |
mushrooms, marinated
drained and sliced |
* |
| ½ | cup |
corn
fresh or frozen, thawed |
|
| 1 | cup |
black beans
drained and rinsed |
|
| ½ | cup |
cheddar cheese
cubed |
* |
| ¼ | cup |
cilantro
freshly chopped |
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| Dressing: | |||
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| ½ | each |
limes
juice, about 1 tablespoon, or to taste |
|
| ½ | each |
chipotle chili peppers
in adobo sauce, drained if needed and finely chopped |
* |
| 1 | clove |
garlic
small clove, minced |
|
| ½ | teaspoon |
cumin
ground |
|
| 1 | x |
salt and black pepper
to taste |
* |
Directions
Add the couscous and broth or water into a saucepan, bring to a boil, reduce the heat to simmer, and cook for about 8 to 10 minutes until all the liquid is absorbed.
Remove from the heat, and fluff with a fork. Set aside.
Meanwhile in a large mixing bowl, add the bell peppers, marinated mushrooms, corn, black beans, cheddar cheese, cilantro and scallions. Mix well.
In a small bowl, whisk together all the dressing ingredients until well blended.
Add the cooked couscous into the large mixing bowl along with the dressing.
Gently toss with a wooden spatula until evenly coated and well combined.
Season to taste with salt and black pepper.
Serve warm, at room temperature or chilled.
