Marinated Mushroom, Black Bean Couscous Salad with Cheddar
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.
vegetable or any broth, or water
sweet red bell peppers
green bell peppers
drained and sliced
fresh or frozen, thawed
drained and rinsed
scallions, spring or green onions
olive oil, extra-virgin
juice, about 1 tablespoon, or to taste
chipotle chili peppers
in adobo sauce, drained if needed and finely chopped
small clove, minced
salt and black pepper
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.