Spicy Mexican Couscous Salad
Bursting with bold flavors and vibrant colors, this Spicy Mexican Couscous Salad is the ultimate fusion of southwestern flair and wholesome grain goodness. Perfect as a light main dish or a zesty side, this recipe combines fluffy couscous with hearty black beans, sweet corn, juicy cherry tomatoes, and fiery jalapeño for a healthy yet satisfying bite. The tangy lime juice and spice-packed dressing, featuring cumin, paprika, and chili powder, infuse the salad with a smoky kick, while creamy avocado and fresh cilantro add refreshing balance. Quick and simple to prepare in just 25 minutes, this chilled or room-temperature dish is ideal for meal preps, summer picnics, or Taco Tuesday spreads. Your taste buds will relish the explosion of textures and bold Mexican-inspired flavors!
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups water
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin powder
- 0.5 teaspoons paprika
- 0.5 teaspoons chili powder
- 0.5 teaspoons salt
- 1 cup black beans (drained and rinsed)
- 1 cup sweet corn (canned or fresh, drained)
- 1 cup cherry tomatoes (halved)
- 1 red bell pepper (diced)
- 1 jalapeño (deseeded and finely chopped)
- 0.25 cup fresh cilantro (chopped)
- 1 avocado (diced)
- 1 teaspoon optional hot sauce
Instructions
Bring 1.25 cups of water to a boil in a medium saucepan. Once boiling, remove it from the heat and stir in the couscous. Cover the saucepan with a lid and let it sit for 5 minutes.
Fluff the couscous with a fork to break up any clumps and let it cool to room temperature while preparing the rest of the ingredients.
In a small bowl, whisk together the olive oil, lime juice, cumin powder, paprika, chili powder, salt, and optional hot sauce to create the dressing.
In a large mixing bowl, combine the black beans, sweet corn, cherry tomatoes, red bell pepper, jalapeño, and fresh cilantro.
Add the cooled couscous to the vegetable mixture and gently toss until evenly combined.
Pour the dressing over the couscous salad and mix thoroughly to coat all the ingredients with the spices and oil.
Just before serving, gently fold in the diced avocado to avoid mashing it.
Taste and adjust seasoning with more salt or lime juice if needed. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2296 mg | 100% | |
| Total Carbohydrate | 156.0 g | 57% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 25.6 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2905 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
