- Dish type
- Pasta salad
- Couscous salad
This is great for a party, with interesting textures and flavours combined in one delicious salad. Leftovers store well refrigerated for several days.
1164 people made this
- 280ml (10 fl oz) chicken stock
- 175g (6 oz) 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 pepper, seeded and chopped
- small bunch fresh coriander, chopped
- 175g (6 oz) frozen sweetcorn, thawed
- 2 (400g) tins black beans, drained
- salt and freshly ground black pepper to taste
MethodPrep:30min ›Cook:5min ›Ready in:35min
- 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.
- In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add spring onions, red pepper, coriander, sweetcorn and beans and toss to coat.
- 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.
Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried.
Reviews & ratingsAverage global rating:(1355)
Reviews in English (994)
I had this with tortillas and some tomato salsa. It was ok, but I felt it was missing something (garlic or some chilli perhaps?). It's certainly very healthy and quick to prepare, but I'm not sure I'd make it again without a few tweaks!-05 Aug 2012
This is a great, healthy and delicious salad. But use care to RINSE your black beans well, or else you may end up with GRAY couscous, which is not all that appetizing-looking... Thanks for a really nice recipe.-29 Jan 2007
Yum, yum. I have made this several times so far and everyone always compliments it. It is easy, healthy and keeps well in the fridge. Best of all: you can make soooo many substitutions. Basically put in any legume you like. I like using one can of Lima beans and another can of black beans the most. And for the coriander/cilantro I have so far substitued dried dill (I daresay better than the original...but i love dill in all things) and fresh parsely (but then it becomes very much like tabouleh).However, the dressing is NOT enough and I always at least double everything in the dressing mixture except for the olive oil.-07 Apr 2003