Black Bean and Bell Pepper Cous Cous Salad

Hubby LOVES this salad. The first time we had it was on our summer vacation with our good friends S&S. We rented a house in PA and just hung out on a lake all week. It was a great time. Since we had a whole house, we took turns cooking dinner. It saved us a bunch of money and prevented us from eating like crap for a whole week. In fact, we only ate out once the entire week and that was for breakfast on our way out of town.


Steph made this salad one of the nights that they cooked. I think Hubby wanted to eat the entire bowl of it that night. It does make a large batch, so if you’re making this for just two people, definitely cut it in half.


Since last summer, we’ve made this over and over. Every time it’s awesome. We just grab whatever color of bell peppers are ripe at the time and throw them in.

One Year Ago: Alton Brown’s The Puffy
Two Years Ago: Shrimp Scampi with Mushrooms and Asparagus

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Black Bean and Bell Pepper Cous Cous Salad

Yield: 8

Ingredients:

1 cup uncooked couscous
1 1/4 cups chicken broth
3 Tbsp extra virgin olive oil
2 Tbsp fresh lime juice
1 tsp red wine vinegar
1/2 tsp ground cumin
8 green onions, chopped

1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste

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 toss to coat.

Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Recipe from AllRecipes.com

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9 Responses to “Cranberry, Caramelized Onion, and Goat Cheese Dip”

  1. #
    1
    oneordinaryday — January 11, 2010 at 2:10 pm

    Bookmarked!! Sounds awesome!

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    2
    Colleen — January 11, 2010 at 4:15 pm

    That sounds yummy! I don’t like goat cheese, but bet it would be good with feta too.

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    3
    Julie — January 11, 2010 at 8:17 pm

    Sounds like a wonderful combo…except like Colleen, I’ve finally come to admit I don’t like goat cheese. Could use more cream cheese I suppose.

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    4
    nutmegnanny — January 12, 2010 at 12:27 am

    Goat cheese is my ultimate favorite! Can’t wait to try this delicious dip 🙂

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    5
    Colleen — January 12, 2010 at 10:35 pm

    This looks delicious! I can’t wait to make it! Although the cheddar cheese is throwing me off though – did it really match in flavor? Do you think something like asiago would work?

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    Jen — January 13, 2010 at 12:35 am

    I agree Colleen, the cheddar does seem out of place. In all honesty, you couldn’t taste it. The goat cheese / cream cheese mixture and caramelized onions and cranberries are all pretty prominent flavors. I’m sure any shredded cheese would be fine.

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    7
    Colleen — February 13, 2010 at 1:53 pm

    Just posted this – delicious! It will be one of my standards from now on!

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    8
    Lisa Burnett — February 13, 2010 at 10:29 pm

    what do i do with the pecans if i choose to use them?

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    9
    Jen — February 13, 2010 at 10:32 pm

    Lisa – I’d mix them into the Cranberry mixture or layer them between the cheese and the cranberry layers.

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