Marinated Mushroom, Black Bean Couscous Salad with Cheddar
Submitted by happyzhangbo
This tasty couscous salad has layers of delicious flavors and great textures. Chipotle chili in adobo sauce adds some smokiness, a touch cumin gives extra tang. Serve it as a side dish or a light and refreshing main course.
YIELD
2 servingsPREP
15 minCOOK
8 minREADY
28 minIngredients
Directions
Add the couscous and broth or water into a saucepan, bring to a boil, reduce the heat to simmer, and cook for about 8 to 10 minutes until all the liquid is absorbed.
Remove from the heat, and fluff with a fork. Set aside.
Meanwhile in a large mixing bowl, add the bell peppers, marinated mushrooms, corn, black beans, cheddar cheese, cilantro and scallions. Mix well.
In a small bowl, whisk together all the dressing ingredients until well blended.
Add the cooked couscous into the large mixing bowl along with the dressing.
Gently toss with a wooden spatula until evenly coated and well combined.
Season to taste with salt and black pepper.
Serve warm, at room temperature or chilled.
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