Chilled Black Bean Couscous Salad

 

Southwestern Black Bean Couscous Salad

Video taken from the channel: Lee Hersh


 

Couscous Salad Recipe (High Protein & Healthy)

Video taken from the channel: fixitsamo


 

Black Bean and Couscous Salad. Appetizing!

Video taken from the channel: EAT EASY


 

Vegan Black Bean Couscous Salad (Very Low Salt!)

Video taken from the channel: TheVegDudes


 

How to Make Black Bean and Couscous Salad | Salad Recipes | Allrecipes.com

Video taken from the channel: Allrecipes


 

Tasty Turkish Couscous | Kerryann Dunlop

Video taken from the channel: Jamie Oliver


 

Quick & Easy Moroccan Couscous (Vegan)

Video taken from the channel: BOSH.TV


Ingredients 2 cups couscous cooked according to package instructions and cooled 1 15-ounce can black beans, drained and rinsed 1 15-ounce can whole kernel corn (or about 1 1/2 cups fresh corn) 1 small zucchini finely diced 1 stalk celery diced 1/2 cup green onions diced (about 2) 1/2 cup chopped. 2 cups uncooked couscous, cooked according to package instructions and cooled 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can whole kernel corn, drained and rinsed (or about 1 1/2 cups fresh or frozen corn) 1 small zucchini, finely diced 1 large stalk celery. Prepare couscous: pour 1 cup couscous in a medium saucepan.

Add 1 cup boiling water and stir. Cover and let stand for 5 minutes. Drizzle 1 tablespoon olive oil and fluff the couscous with a fork. In a small bowl, mix the remaining 2 tablespoons of oil, the lime juice, rice vinegar, cumin, chili powder, and black pepper. Set the dressing aside.

3. Add the black beans, corn, zucchini, and cilantro to the bowl containing the couscous. 1 Place a medium saucepan over High heat. Add broth, zucchini, curry paste and pepper. Cover, bring to a boil. Once boiling, add couscous, apricots and raisins, stir to combine.

Instructions Bring 1.5 cups of water to a rolling boil. Add in couscous and turn to low. Let simmer until all water is absorbed. Once the couscous has chilled mix together couscous, black beans, sweet corn, cherry tomatoes, and red onion in a large Prep dressing by placing all ingredients int a. Fluffy couscous gets the Southwest treatment here with black beans, corn, fresh cilantro, and red bell peppers in a tangy lime and cumin vinaigrette.

Interesting tastes and textures, with a little Southwest zing—it’s a sensational salad for potlucks, buffets, and picnics. Watch the video, then get Paula’s 5-star recipe for Black Bean and. Chilled Black Bean Couscous Salad | MyFitnessPal Instead of making a hot meal for meatless Monday, try this refreshing, chilled black bean couscous salad with this recipe from Kim’s Cravings. Cooked couscous is tossed with veggies and beans and chilled in a vinaigrette sauce.

You can make this ahead of time and refrigerate for the next day. DIRECTIONS Bring chicken broth to a boil in a 2-quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.

In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans, and. Bring 2 cups water to a boil and pour over couscous. Cover and let stand 15 minutes, then fluff with fork and allow to cool to room temperature. Transfer couscous to large bowl.

Add remaining ingredients and toss to mix. Serve at room temperature, or cover, refrigerate and serve chilled. Nutrition Information.

List of related literature:

Mix with the balsamic vinaigrette and toss with the couscous for a cold side salad.

“DASH Diet For Dummies” by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
from DASH Diet For Dummies
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When the couscous is done, add the spinach, cilantro, and mint and stir to combine.

“Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories” by Joanne Chang, Michael Harlan Turkell
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Add the chicken, couscous, and chickpeas and heat through.

“The Serotonin Power Diet: Eat Carbs-Nature's Own Appetite Suppressant-to Stop Emotional Overeating and Halt Antidepressant-Associated Weight Gain” by Judith Wurtman, Nina T. Frusztajer
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Once the couscous was tender, we sautéed the fennel along with some sliced onion; the baby spinach just needed to be stirred in off the heat until it was lightly wilted.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
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When the couscous is cooked, combine it with the chickpea mixture.

“The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss” by Rania Batayneh, Eve Adamson
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Combine the couscous and the red pepper flakes in a large heatproof bowl.

“SOUL: A Chef's Culinary Evolution in 150 Recipes” by Richards, Todd
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Toss with salad ingredients and couscous, and chill to blend flavors.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
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Couscous with Currants (page 279) is one of my favorite carbs to serve with this dish because it shows off the spicy

“The Feed Zone Cookbook: Fast and Flavorful Food for Athletes” by Biju K. Thomas, Allen Lim, PhD
from The Feed Zone Cookbook: Fast and Flavorful Food for Athletes
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Fill 4 outer romaine leaves each with 1 tablespoon cooked, chilled whole-wheat couscous, roasted chickpeas, minced red onion, and chopped grape tomatoes.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
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Add the red pepper to the couscous, along with the black-eyed peas, corn, red onion, cherry tomatoes, salsa, scallions, and cilantro.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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35 comments

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  • Oh that’s amazing! I tried many times to use Cauliflower rice instead of cous cous. I’ll give a try with those great ingredients! Thanks a lot!!!

  • The couscous was really wet and sticked together after 1 hour, while all the water was soaked up. Does anyone know how to get rid of that?

  • I tried this and it was wonderful!! Instantly subscribed! Usually when I try a recipe from online, it almost always does not taste as good as it looks. This however, was really flavourful and delicious! Thank you!

  • This is the first time I’ve made couscous from scratch, I normally buy the ones in packets, just adding water, but this will be my go to couscous recipe. Love it, I added a few prunes and apricots and it was a great addition

  • I made it today with a little adjustments and it was honestly so delicious and flavourful. Love the blend of spices, thanks so much for sharing!

  • It is not “couscous”, the main ingredient should me fine milled “bulgur”! They are different grains. The traditional way we prepare it:
    1. Cook 1 onion with 3 tbs. tomate paste in 5 tbs. olive oil.
    2. Seperately cook “bulgur” in hot water. (For about 2 cups of fine milled bulgur you need 1,5 cups water)
    3. Mix the tomato paste mixture with bulgur and let it cool.
    4. After the mixture is cooled add lemon juice, greens and spices. We actually never use coriander, just parsley, dill and green onions. (Tomato and cucumber if you like but they make it watery a bit). Instead chilli we use “Urfa Pepper Flakes”. Salt + black pepper.

  • A-ma-zing! Adjusted the ingredient list a bit to my student budget and it is still by far the best meal I made since I have been living on my own. And that is for 2 years already! U guys make it so much fun to be on this plant-based adventure 😉

  • Watched this, went and bought all the ingredients (had some but not everything) and wow it is delicious. Thank you Kerryann and your friend for sharing this already a favourite in this house after one meal!

  • I JUST MADE THIS! With Feta Cheese on top. I forgot to buy lemon, but it turned out just fine. Thanks for this recipe, I cant believe I made it so good!

  • Thank you Kerry Ann Soo many couscous recipes I watched nonetheless yours is the best ever so simply said & done, also without embellishments of cross contamination. Thank you. Your a TRANSLATEABLE soul. Congratulations. From AOTEAROA NZ Chieftainess who can make eggs look green by looking at them. From Lockdown, never could cook, still can’t. I am famous for not been a cook & they are terrified not of COVID just from my enthusiasm to cook for whoever is leftover standing around, so today I think I can do this they bought couscous because it’s supposed to be easy. After looking at the other YouTubers just about gave up then i found you in LOCKDOWN. 2020 COVID OR MY COOKING WHICH ONE DO YOU WANT TO DIE OF.

  • I loved the way you described it all. And best part when you presented the dish and struggling with words n water in ur mouth����. M gonna try. Thank you for ur wonderful efforts

  • omg as a North African it hurts my soul to see you cook and break the couscous grains in that manner! thats not how you cook couscous mannn

  • I really loved this but prefer it with some chopped spinach rather than the parsley which I think makes it taste slightly bitter. I also like a couple of small crushed garlic cloves and a bit of basil too.

  • Thanks for the recipe… however it was bland. I would reccomend adding more garlic and ABSOLUTELY adding salt to the spice blend before the cous cous. Someone suggested frying the spices first which is what i will do next time. The duration and time recommendded for the roast veg was not long enough or hot enough, plus the seasoning was bland. I think grilling them would be tastier. Adding the lemon afterwards too is essential.

  • The original recipe involves bulgar not couscous, as Bulgar is widely used in Turkey, while couscous is wildly used in North Africa.

  • Thank you for sharing this Turkish favorite, there are variants in the Levant too. Everyone tweaks recipes acc. to taste. My two tips are; I fry the tomato puree in virgin olive oil with the onion because it is easier on my stomach and takes away the raw taste of puree. You can change up the greens (or replace onions with spring onions too) but do not cut short on the mint. Lastly, serve with a bunch of washed ice lettuce leaves, use the leaves like spoons and bite into it, lovely.

  • SJezus! What the hell’s the hurry????? You do realize people are trying to cook while freeze framing your stupid Chinese Fire Drill!

  • Just made it, turned out super delicious ������ I paired it with roasted chicken �� ( shred it over the couscous) yum yum ��
    Thanks Jamie Oliver ��

  • That’s Kısır and it’s made of thin bulgur which has nothing in common with Couscous, Couscous is a North African Berber dish totally different from what she made.

  • I would not make coriander pure.. The taste is very intense. Love not Believe me, you don’t need all the ingredients. Green onions, tomato and some herbs are enough.❤️����

  • This looks really healthy didn’t like black beans before but learned to like it.

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  • So I decided to make Couscous for the first time in my life and boy oh boy…what an experience! I’m not sure if you’re familiar with African pap but my couscous turned out like pap because I added too much water… I know, stupid! Desperate to save my master piece, my genius scientific self thought of ways to evaporate the water within the Couscous. The stove wasn’t an option, the microwave was out also but then… behold, the oven… yessss! All I can say from the oven experience is…ladies and gentlemen, DO NOT ROAST COUSCOUS! In conclusion, last night was a night to remember and I need therapy from that experience!

  • Seriously… I’m looking for a couscous recipe. This should have said it’s a couscous SALAD recipe. Save people time when they’re searching for something specific. You’re great, and I love Jamie, but it’s frustrating!

  • omdsss you can’t say turkish couscous because turkey never created couscous they may of added different things to their dish but from history Morocco created couscous. It’s like saying tasty french paella it just doesnt work.

  • Made this today but didnt have almond flakes so used pumpkin seeds delicious. Thank you from Scotland. Going to have the rest tomorrow with baked salmon!

  • that’s not how u would cut an onion. u use a wide-bladed knife, pull your nails in and let the blade touch against your knuckles.
    with your technique sooner or later u are going to cut yourself.
    but a nice recipe though.
    cheers.

  • Loving your recipes recently, but could you keep the info on how long to roast things on the screen for a little longer it’s hard to read them in time!

  • Can’t believe I wasted half an hour watching useless boring videos on how certain individuals cook couscous and this woman has a great personality, knows what she’s doing & talking about and also advising you on how much of what is needed and the techniques of chopping. She’s what the Americans are lacking mate I will tell ya that much. ��

  • Now that’s what you call a proper real COUSCOUS. Can’t believe other people were demonstrating adding salt & peper and then pouring water over it and then eating it plain. Ew. Thank God for cultures who know their seasoning stuff! Makes a whole difference.

  • I think my spice mix will be 1/2 tsp cumin, 1/4 tsp paprika and 1/4 tsp mild chilli powder. As for boiling water, i will add a stock cube to it. Then no salt.

  • Lovely! I never thought of putting some tomato paste. Besides the taste, it gives a beautiful color. I like to put chickpeas in my couscous. Will try this one here

  • Contrary to popular belief, couscous really isn’t that healthy, it’s just straight carbs like rice. But I still love it especially with veggies and likes it better than rice!
    PS I love the background music, so calming. ❣️��

  • The salad looks delicious. But I can’t
    read the description in the video, because the letters are so small!
    It would be important to find a list of ingredients, when we touch the little
    black arrow under the vid.

  • Again wonderful recipe..i enjoyed a lot. Keep it up my friend. Hope I will See you in my videos too. Lets us support each other. full watched

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