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Cook'n with Betty Crocker 
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Southwestern Couscous Salad |
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Serves: 12 Print this RecipeServing Size: 1/2 cup Rocky Brown - Carmichaels, Pennsylvania Bake-Off® Contest 35, 1992 Serve this light and refreshing salad with grilled chicken. SALAD 1 1/2 cups water 1 cup uncooked couscous 1 1/2 cups frozen corn (from 1-lb. pkg.), cooked, cooled 1 (15-ounce) can black beans, drained, rinsed 1/4 cup chopped seeded tomatoes 1/4 cup chopped green bell peppers 1/4 cup chopped red bell peppers 2 tablespoons sliced green onions 2 tablespoons chopped fresh cilantro or parsley DRESSING 1/3 cup olive oil or vegetable oil 1/4 cup (1/4 to 1/3) lime juice 1/4 teaspoon salt, if desired 1/4 teaspoon garlic powder 1/4 teaspoon cumin 1/8 teaspoon ground red cayenne pepper GARNISH, IF DESIRED Lettuce leaves Fresh cilantro Lime slices Bring water to a boil in small saucepan; remove from heat. Stir in couscous. Cover; let stand 5 minutes. Cool completely. In large bowl, combine all salad ingredients; toss to combine. In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Pour over salad; toss to coat. Cover; refrigerate 1 hour to blend flavors. Line serving platter with lettuce leaves; spoon salad over lettuce leaves. Garnish with cilantro and lime slices. Nutrition Per Serving (1/2 cup): Calories 150; Protein 4g; Carbohydrate 21g; Fat 6g; Sodium 120mg PICTURE: Top to bottom: Southwestern Couscous Salad, Bean and Pepper Salad with Citrus Dressing From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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