Southwestern Couscous Salad
Delicious side dish with a Southwestern flavor, as opposed to the traditional couscous recipe.
1 pkg (5.7 oz) Near East Couscous
1 cup Israeli Couscous
Corn cut off 2-3 ears
1 red onion, diced
1 T. (or more) McCormick Southwest Seasoning
1/2 to 1 each orange and yellow peppers, diced
1 can black beans, drained thoroughly
4 green onions, thinly sliced
8 Roma or Costco Tomatoes on the Vine, chopped
1 large bunch of cilantro, chopped coarsely
About 1/3 cup fresh squeezed lime juice
3 T. red wine vinegar
3 cloves garlic, finely minced (or use jarred kind)
2/3 cup olive oil
3+ heaping T. of Cumin (to taste)
Shakes of Cholula or other hot sauce, to taste
Salt and Pepper to taste
Cook box of Couscous with can of chicken broth, according to package instructions. No need for salt or butter. When done, fluff with fork and add to large salad bowl.
Cook Israeli couscous in saucepan with 1 can chicken broth, no salt or water. Cook according to package instructions, about 10 minutes on simmer.
Cut off the kernels from 2 ears of corn and sauté very briefly with the diced red onion. (Under 2 minutes, until corn is crisp tender) Add 1 to 2 tsps (or more) of Southwest seasoning. Add to couscous mixture
Let the hot foods cool thoroughly while chopping the other vegetables.
When couscous, corn and onions are cooled to room temperature, add drained black beans, chopped peppers, green onions, tomatoes, and cilantro.
Add ingredients for dressing to a bottle with a lid or some other device which can be shaken. Shake thoroughly to mix ingredients. Taste a adjust the ingredients to suit your family's tastes, adding more lime juice, oil, cumin, hot sauce, or olive oil as you prefer.
Toss salad mixture with the dressing. Serve the dressing chilled or at room temperature.