Cowboy Caviar Couscous Salad is a vibrant, hearty dish that combines the flavour of classic cowboy caviar with the satisfying texture of pearl couscous. Perfect for a picnic, potluck or as a refreshing main course, this salad is packed with vegetables, beans and a tangy dressing.
Ingredients:
- 3/4 cup pearl couscous
- 2 teaspoons kosher salt, plus more to taste
- 1 clove of garlic, grated
- 1/4 cup vegetable oil
- 2 tbsp fresh lemon juice
- 1 1/2 teaspoons chilli powder
- 1 orange bell pepper, deseeded and finely chopped
- 4 spring onions, sliced
- 1 (15.5oz) tin of black beans, rinsed and drained
- 1 (15oz) tin of whole kernel corn, rinsed and drained
- 1 cup halved cherry tomatoes
- 1/4 cup chopped fresh coriander
- 1/4 cup pickled jalapeños, finely chopped
Method of cooking:
Bring water to a boil in a medium saucepan. Add 1 teaspoon kosher salt and the pearl couscous. Cook according to package instructions until tender, about 8-10 minutes. Drain and set aside to cool.
In a small bowl, whisk together the grated garlic, vegetable oil, fresh lemon juice, chilli powder and 1 tsp kosher salt. Season to taste.
In a large mixing bowl, combine the cooked and cooled couscous, finely chopped orange peppers, sliced spring onions, rinsed and drained black beans, rinsed and drained corn, halved cherry tomatoes, chopped fresh coriander and finely chopped pickled jalapeños.
Pour the prepared dressing over the salad ingredients. Toss well to combine, making sure all the ingredients are evenly coated with the dressing.
Taste and season to taste with more salt if necessary. Allow the salad to sit for at least 15 minutes before serving to allow the flavours to meld. Serve chilled or room temperature.
This salad can be served as a side dish or as a main course.
Combine it with grilled meat or seafood for a complete meal.
It can also be wrapped in a tortilla for a quick and easy lunch.
