Go Back

Mayan Couscous Salad

Author: Anita's Table Talk


  • 1 cup uncooked Israeli couscous
  • 1 1/4 cups chicken broth
  • 3 Tablespoons olive oil, divided
  • 1 clove garlic minced
  • ¼ small red onion, chopped
  • 8 green onions, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 small jalapeno pepper, seeded (if you don’t like it hot) and chopped
  • 1/4 cup chopped fresh cilantro
  • 1 cup frozen corn kernels, thawed
  • 2 15 ounce cans black beans, drained and rinsed really well
  • seasoning salt and pepper to taste


  • 6 Tablespoons extra virgin olive oil
  • 5 Tablespoons fresh lime juice
  • 2 teaspoons red wine vinegar"
  • 1 teaspoon ground cumin



  • In a medium saucepan, HEAT 1 Tablespoon of the olive oil over medium-high heat. ADD couscous. STIR until the couscous begins to turn brown and smells toasty (about 2-4 minutes or so).
  • ADD 1¼ cups broth to the toasted couscous. Bring to a BOIL. REDUCE heat, COVER and SIMMER approximately 8 minutes or until the couscous is tender. DRAIN any remaining liquid from the pan.
  • SPREAD couscous evenly out onto a baking sheet. DRIZZLE remaining 2 Tablespoons of olive oil over the couscous. STIR to combine. COVER with plastic wrap and PLACE in the fridge to COOL.


  • COMBINE the olive oil, lime juice, vinegar and cumin.


  • In a large bowl, MIX together the garlic, red onion, green onions, red pepper, jalapeno, cilantro, corn and beans. ADD the cooled couscous, breaking it up with a fork to separate. ADD the dressing and TOSS to combine. SEASON to taste.