Southwest Couscous Salad with Chipotle Lime Vinaigrette

[Guest guest]

Vegetarian Times had a lovely little couscous salad in the latest

issue that inspired me to make this. While the main ingredients are

basically the same, I completely re-made the dressing into this tangy

little chipolte lime vinaigrette. And not only is this couscous salad

tasty, but it's also pretty nutrionally sound, with olive oil being

its only added fat. It's also got a lovely look to it, and I promise

it will be a hit at whatever meal you serve it. View the finished

salad at http://www.28cooks.com

 

Southwest Couscous Salad with Chipotle Lime Vinaigrette

1 1/2 c water

1/2 tsp salt

1 c uncooked couscous

1 (15 oz) can black beans, drained and rinsed

1 jalapeno, seeded and minced

1/2 c red onion

2 plum tomatoes, seeded and diced

1/4 c fresh cilantro, minced

 

Chipolte Lime Vinaigrette

4 1/2 tbsp olive oil

4 1/2 tbsp lime juice

2 tsp adobo sauce (from canned chipotle chilies)

1/2 tsp crushed red pepper flakes

1 tsp toasted cumin seed, crushed

3/4 tsp dried basil

3/4 tsp sugar

 

Bring water and salt to a boil. Add couscous, cover, and remove from

heat. Allow to stand 5 to 10 minutes, until all moisture is absorbed.

Fluff with a fork, and transfer to a large mixing bowl. Cool. Add

beans, jalapeno, red onion, and tomato. In food processor, combine

all vinaigrette ingredients. Process until well combined. Add to

mixing bowl, and stir well. Stir in fresh cilantro. Serve and enjoy!

 

Enjoy!

Christiane