Cowboy Caviar Couscous Salad Recipe

why make this recipe

Cowboy Caviar Couscous Salad is a colorful and refreshing dish packed with flavors and textures. It combines the heartiness of couscous with the crispness of fresh vegetables and the richness of beans and corn. This dish is great for gatherings, potlucks, or as a meal prep option. It is nutritious, easy to make, and can be served in many ways. Plus, it’s a fun twist on traditional cowboy caviar, making it appealing to both kids and adults.

how to make Cowboy Caviar Couscous Salad

Ingredients:

• 3/4 cup dry big pearl (Israel) couscous
• 1/3 cup vegetable oil (or olive oil)
• 2 lemons, juiced (about 2 tablespoons)
• 2 tablespoons apple cider vinegar
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon coarse salt
• 1/2 teaspoon pepper
• 1 red bell pepper, seeds and ribs removed, finely diced
• 1 small jalapeno pepper, seeded, finely diced
• 1/2 cup diced red onion
• 1/2 cup diced celery
• 4 scallions, diced
• 1 cup halved cherry tomatoes
• 15-ounce can black beans, drained and rinsed
• 15-ounce can corn kernels, drained and rinsed

Directions:

1. Add couscous to salted boiling water and cook al dente according to package directions. Drain and rinse under cold water.
2. In a measuring cup with a spout (or mixing bowl), whisk together the vegetable oil, lemon juice, apple cider vinegar, garlic, salt, pepper, and chili powder.
3. In a large mixing bowl, combine the cooked and cooled couscous, red bell pepper, jalapeno, red onion, celery, scallions, cherry tomatoes, black beans, and corn.
4. Pour the dressing over the top and gently toss to coat.
5. Serve as a salad, side dish, relish, or dip with tortilla chips.

how to serve Cowboy Caviar Couscous Salad

You can serve Cowboy Caviar Couscous Salad in many ways. It can be a standalone salad, a side dish alongside grilled meats, or a tasty dip with tortilla chips. It’s also perfect for lunchboxes or as a quick meal option. The bright colors and refreshing flavors make it an inviting dish for any occasion.

how to store Cowboy Caviar Couscous Salad

To store Cowboy Caviar Couscous Salad, place it in an airtight container and keep it in the refrigerator. It will stay fresh for about 3 to 5 days. When you are ready to eat it again, just give it a gentle stir. If the salad seems dry, feel free to add a splash of olive oil or lemon juice.

tips to make Cowboy Caviar Couscous Salad

• Make sure to rinse the couscous with cold water after cooking to stop the cooking process and cool it down quickly.
• Adjust the amount of jalapeno based on your spice preference. You can skip it entirely for a milder flavor.
• Feel free to add other veggies like diced cucumbers or corn if you like.
• Letting the salad sit for about 30 minutes in the fridge before serving can enhance the flavors.

variation (if any)

You can swap ingredients based on your taste. For instance, you can use quinoa instead of couscous for a gluten-free version. Adding diced avocado can also give the salad a creamy texture. Replace the black beans with kidney beans for a different flavor, or add some cheese for a richer experience.

Cowboy Caviar Couscous Salad is a colorful and refreshing dish packed with couscous, beans, vegetables, and zesty flavor, making it perfect for meal prep, BBQs, or healthy lunches.

For more fresh side dish inspiration, try this easy no mayo potato salad recipe or explore more healthy potato salad ideas. You can also discover this viral cowboy caviar salad meal prep for another easy and flavorful meal option.

FAQs

1. Can I make Cowboy Caviar Couscous Salad ahead of time?
Yes, you can prepare it a day in advance. The flavors will meld together, making it even tastier.

2. Is this salad vegan?
Yes, this salad is vegan-friendly as it contains no animal products.

3. Can I freeze Cowboy Caviar Couscous Salad?
It’s not recommended to freeze this salad as the texture of the vegetables may change. It’s best enjoyed fresh or stored in the fridge.

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Cowboy Caviar Couscous Salad

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A colorful and refreshing salad packed with flavors and textures, combining couscous with fresh vegetables, beans, and corn.

• Author: doughdazzle
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 3/4 cup dry big pearl (Israel) couscous
• 1/3 cup vegetable oil (or olive oil)
• 2 lemons, juiced (about 2 tablespoons)
• 2 tablespoons apple cider vinegar
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon coarse salt
• 1/2 teaspoon pepper
• 1 red bell pepper, seeds and ribs removed, finely diced
• 1 small jalapeno pepper, seeded, finely diced
• 1/2 cup diced red onion
• 1/2 cup diced celery
• 4 scallions, diced
• 1 cup halved cherry tomatoes
• 15-ounce can black beans, drained and rinsed
• 15-ounce can corn kernels, drained and rinsed

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Instructions

1. Add couscous to salted boiling water and cook al dente according to package directions. Drain and rinse under cold water.
2. In a measuring cup with a spout (or mixing bowl), whisk together the vegetable oil, lemon juice, apple cider vinegar, garlic, salt, pepper, and chili powder.
3. In a large mixing bowl, combine the cooked and cooled couscous, red bell pepper, jalapeno, red onion, celery, scallions, cherry tomatoes, black beans, and corn.
4. Pour the dressing over the top and gently toss to coat.
5. Serve as a salad, side dish, relish, or dip with tortilla chips.

Notes

Letting the salad sit for about 30 minutes in the fridge before serving can enhance the flavors.

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 4g
• Sodium: 300mg
• Fat: 14g
• Saturated Fat: 1.5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 8g
• Protein: 8g
• Cholesterol: 0mg