How do you use couscous in a salad?

To use couscous in a salad, cook it until tender, then rinse under cold water to cool. Fluff it with a fork and toss it with a small amount of oil to prevent clumping. Once cooled, mix it with vegetables, beans, herbs, and dressing. In Cowboy Caviar Couscous Salad , pearl couscous is ideal because it holds its texture and absorbs bold flavors well.

What is cowboy caviar made of?

Classic cowboy caviar typically includes black beans or black-eyed peas, corn, bell peppers, tomatoes, onion, and a tangy vinaigrette. In the Cowboy Caviar Couscous Salad version, pearl couscous is added for texture and substance, along with jalapeños, cilantro, and a lemon-chili dressing. It’s fresh, spicy, and highly customizable.

How long is cowboy caviar good for?

Cowboy Caviar Couscous Salad lasts up to 3 days in the refrigerator when stored in an airtight container. The flavors deepen as it rests, but for best texture, stir before serving. Avoid freezing the salad once assembled, as vegetables and couscous may lose their structure.

How to make Moroccan couscous salad?

To make Moroccan couscous salad, use fine couscous instead of pearl. Mix with chopped vegetables like cucumber, tomatoes, and red onion. Add chopped mint, parsley, and sometimes raisins or chickpeas. Dress with olive oil, lemon juice, and warm spices like cumin or paprika. It’s lighter and more herbaceous compared to Cowboy Caviar Couscous Salad , which has a bolder, Southwestern twist.

Cowboy Caviar Couscous Salad – 5 Zesty Reasons You’ll Crave It

Description

Cowboy Caviar Couscous Salad is bold, vibrant, and perfect for meal prep or potlucks. Enjoy beans, veggies, and citrus dressing in every bite.

Ingredients

3/4 cup pearl couscous
2 teaspoons kosher salt, plus more to taste
1 clove garlic, grated
1/4 cup vegetable oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons chili powder
1 orange bell pepper, finely chopped
4 scallions, sliced
1 (15.5-ounce) can black beans, rinsed and drained
1 (15-ounce) can sweet corn, rinsed and drained
1 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
1/4 cup pickled jalapeños, finely chopped

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Instructions

Cook the couscous: Bring a medium pot of water to a boil. Add the pearl couscous and 2 teaspoons of kosher salt. Cook following the package instructions. Once tender, drain and rinse with cold water to cool.
Prepare the dressing: In a small bowl, whisk together the grated garlic, vegetable oil, lemon juice, and chili powder until well combined.
Assemble the salad: In a large mixing bowl, combine the cooled couscous, chopped bell pepper, scallions, black beans, corn, cherry tomatoes, cilantro, and pickled jalapeños.
Dress and season: Pour the dressing over the salad and toss everything together until evenly coated. Taste and adjust salt if needed.
Optional – Make ahead: This salad can be prepared up to 3 days in advance. Store in an airtight container in the refrigerator.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Pasta and Grain Salads
Method: Boiled, Mixed
Cuisine: American