Black bean couscous salad

Step by Step

Step 1

Bring 1.5 cups of water to a rolling boil. Add in couscous and turn to heat to low. Cover the pot and simmer until all water is absorbed (about 10-12 minutes). Fluff the couscous with a fork and if there is no excess liquid the couscous is ready.

Step 2

Spread the couscous out onto a large plate or a small platter and place the couscous into the refrigerator or freezer to chill.

Step 3

While the couscous is chilling, turn the oven to broil and place the corn onto a baking sheet. Drizzle the avocado oil over the corn and then season with chili powder, garlic powder, and salt. Toss until the corn is coated and place into the oven. Broil the corn for 5-7 minutes, tossing periodically. Remove the corn from the oven when it begins to brown and caramelize.

Step 4

Add the corn, black beans, cherry tomatoes, red onion, bell pepper, lime zest, cilantro, cotija cheese, and cooled couscous to a large bowl and mix until combined. Set aside.

Step 5

Add all of the ingredients for the dressing to a mason jar and cover. Shake the ingredients together until combined.

Step 6

Pour the dressing over the couscous and other ingredients. Toss all the of the ingredients with the dressing until everything is coated in dressing. Top with any additional cotija cheese and enjoy.

Tips and Warnings

This recipe was updated in April, 2022. Check out the old recipe and photos here.
Depending on how much you like lime, start with the juice from 1 and then go up from there. We used the juice from 2!