Couscous and Black Bean Salad

    35 minutes

    Couscous is beautifully flavoured in this recipe with chicken stock, cumin and coriander then packed with healthy ingredients like black beans, corn and capsicum.

    1156 people made this

    Serves: 8 

    • 1 1/4 cups (300ml) chicken stock
    • 1 cup (175g) uncooked couscous
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons fresh lime juice
    • 1 teaspoon red wine vinegar
    • 1/2 teaspoon ground cumin
    • 8 spring onions, chopped
    • 1 red capsicum, seeded and diced
    • small bunch fresh coriander, diced
    • 1 cup (165g) corn
    • 2 (400g) tins black beans, drained
    • salt and freshly ground black pepper, to taste

    Preparation:30min  ›  Cook:5min  ›  Ready in:35min 

    1. Bring chicken stock to a boil in a large saucepan and stir in the couscous. Cover and remove from heat. Let stand for 5 minutes.
    2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add spring onions, capsicum, coriander, corn and beans then toss to coat.
    3. Fluff the couscous well, breaking up any chunks with a fork. 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.

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    Try Metro Grocery at Marrickville Metro or online at  -  18 Aug 2010


    Where in Sydney can I find black beans?  -  16 Aug 2010


    Used different ingredients. This is great! I've been looking for the perfect couscous recipe and now I've found it. The dressing alone is a keeper--I plan on using it for everyday salad as well. I didn't add black beans, but instead went with some diced English cucumber, kalamata olives, bits of crumbled feta, marinated red peppers and Italian flat-leaf parsley. I thought three green onions were more than enough. Next time I think I'll add some grilled chicken strips and call it a meal. This is a great recipe!  -  29 Sep 2008