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Whole Wheat Couscous & Black Bean Salad

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Whole Wheat Couscous & Black Bean Salad

With Labor Day approaching, this is a quick, healthy (not to mention tasty!) salad option for your next picnic or gathering.  Whole Grain goodness, with a little Southwest flair, make this salad a delicious addition to any meal.  It's one of my favorite go-to recipes, especially during picnic season!  


1 cup uncooked Shiloh Farms Whole Wheat Couscous
1 ¼ cup water or chicken broth
3 Tbsp. extra virgin olive oil
2 Tbsp. fresh lime juice
1 tsp. red wine vinegar
½ tsp. Southwest seasoning, or ground cumin
8 green onions, chopped
1 red bell pepper, seeded & chopped
¼ cup chopped, fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 oz.) cans black beans, drained & rinsed
salt & pepper to taste


1. Cook couscous according to directions: Add 1 part couscous to 1 ¼ cup parts boiling water or chicken stock. Cover, remove from heat, and let sit 5 minutes, or until the water is absorbed. Fluff with a fork before adding to salad.        
2. While the couscous is cooking, in a large bowl, whisk together the olive oil, lime juice, vinegar, and cumin, or Southwest seasoning. Add green onions, red pepper, cilantro, corn and beans – toss to coat.

3. 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.

Beth's Notes:   

  • I didn’t have green onions, but I found a beautiful red onion at my local roadside market. Plus, I didn’t venture to the store for cilantro, so I use dried cilantro, and then chopped up some kale for that added bit of ‘green’ - it worked!
  • I like to have the salad sit overnight, or at least a few hours before serving, to allow time for all the flavors marinade together.
  • If you have time, instead of using canned beans, you can always prepare the Shiloh Farms Black Turtle Beans or PureLiving Sprouted Black Beans for a fresher, more flavorful addition to your salad.
  • The Shiloh Farms Couscous works just as well for making this salad. 

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