Cowboy Caviar Couscous

Cowboy caviar couscous came to life in my kitchen on a hot summer day when I was craving something colorful and refreshing and I didn’t feel like cooking anything heavy. I had a can of black beans and some vibrant bell peppers and thought why not toss in some couscous for a fun twist? That idea quickly became a staple in my fridge bright and zesty and full of crunch with every bite.

Since then it’s been my favorite for potlucks and lunches and quick weekday dinners and it never lasts long at the table. The couscous makes it hearty enough to stand alone and the fresh veggies and lime dressing give it a flavor that’s light and bold at the same time.

Ingredients:

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Israeli couscous – The tender, pearl-like pasta base that gives body and texture.
• Black beans – Add creaminess and plant-based protein.
• Corn – Sweet and juicy, adds the perfect bite.
• Cherry tomatoes – Bring brightness and a juicy pop.
• Bell peppers – I like using a mix of colors for visual appeal and crunch.
• Red onion – Sharp and zesty, balancing the sweetness of the corn.
• Cucumber – Adds a cool, refreshing crunch.
• Cilantro – Fresh and herby, it brings everything together.
• Lime juice – The zingy acidity that lifts the whole salad.
• Olive oil – Helps blend the flavors and add richness.
• Salt and pepper – Essential for balancing the taste.

Tools You’ll Need

• Medium saucepan – I use this to cook the couscous until tender and fluffy.
• Mixing bowl – Perfect for tossing everything together.
• Colander or strainer – For rinsing beans and draining cooked couscous.
• Cutting board and knife – To chop all the colorful veggies.
• Citrus juicer or reamer – To squeeze out every last drop of lime juice.
• Spoon or spatula – For mixing gently without breaking the couscous.

Instructions

Step 1: Cook the Couscous

I start by boiling water and cooking the Israeli couscous according to the package directions. Once it’s tender, I drain and rinse it under cool water to stop the cooking and keep it from clumping.

Step 2: Prep the Veggies

While the couscous is cooking, I dice the cherry tomatoes, bell peppers, cucumber, and red onion. I also rinse the black beans and drain the corn if using canned.

Step 3: Mix the Dressing

In a small bowl, I whisk together lime juice, olive oil, salt, and pepper until well combined.

Step 4: Combine Everything

In a large bowl, I toss the cooled couscous with the beans, veggies, and cilantro. Then I pour the dressing over the top and mix gently until everything is coated evenly.

Step 5: Chill and Serve

I like to refrigerate it for at least 30 minutes so the flavors meld together. Then I serve it chilled or at room temperature.

Tips

I sometimes add diced avocado right before serving for a creamy touch.

You can use quinoa or orzo instead of couscous if you prefer.

Make it spicy by adding diced jalapeño or hot sauce to the dressing.

It tastes even better the next day after sitting in the fridge.

Ways to Serve

As a side dish for grilled chicken, fish, or burgers.

Spooned over greens as a hearty salad bowl.

Tucked into lettuce wraps or tacos for a fun twist.

Served as a colorful party dip with tortilla chips.

Frequently Asked Questions

Can I make cowboy caviar couscous ahead of time?

Yes! This dish gets even more flavorful after a few hours in the fridge, making it ideal for meal prep.

Can I freeze cowboy caviar couscous?

I don’t recommend freezing it the texture of the veggies and couscous changes too much once thawed.

How long does it last in the fridge?

It keeps well in an airtight container for 3 to 4 days.

See You in the Kitchen

I hope you give this cowboy caviar couscous a try! It’s one of my favorite ways to enjoy fresh flavors in a fuss-free dish. Don’t forget to let me know how you liked it or what fun ingredients you added!

Happy Cooking!

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