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 “Tomatoes stuffed with Salmon Dill Dip (Barefoot Bloggers)”

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    1
    webbie — July 24, 2008 at 5:14 pm

    Welcome to the BBs. I did cucumber towers with mine the first time I made this, then stuffed cherry tomatoes and new potatoes for a work event today.

    Your pics are great. Wish I’d thought of the salt.:-)

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    2
    Sophie — July 24, 2008 at 6:08 pm

    Hi Jen,

    I just discovered your blog :). I’m Sophie from Flour Arrangements. In just about a week I’ll be moving to Boston (actually Cambridge) from Austin, and I’m hoping to start a cooking group when I get there. I actually TRY to cook dairy free too (although sometimes I need a little dairy in there, ya know?); so it’d be cool to have a fellow ‘somewhat non-dairy’ foodie in the group! Drop me a comment on my blog, or even an email, if you’re interested. It’s nice meeting you!

    Oh, and feel free to tell any of your friends about it :).

    Sophie
    Flour Arrangements

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    3
    Ivy — July 24, 2008 at 7:07 pm

    Wow, these look really good and refreshing! NIICE!

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    4
    Joelen — July 24, 2008 at 7:18 pm

    Your idea of stuffing them into tomatoes is great! And great tip on using salt!

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    5
    Esi — July 24, 2008 at 9:19 pm

    I love how you presented the dip. Nice work!

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    6
    Inna's Culinary Inventions — July 25, 2008 at 2:52 am

    What a wonderful idea to stuff tomatoes! These look great!

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    7
    giz — July 25, 2008 at 8:19 pm

    These would be fun to make. I’ll bet the hardest part was scooping out the tomatoes. They make for a delicious and colourful appetizer.

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    8
    Megan — July 28, 2008 at 3:31 pm

    excellent use of a dip! Love the salt idea.

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    9
    Janna — July 31, 2008 at 5:10 pm

    THIS LOOKS MARVELOUS! I need to start back again with BB now that we are settled in the new digs.

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