Southwestern Couscous Food

SOUTHWESTERN COUSCOUS

Steps:

• In a large saucepan, cook 1/3 cup of the green onions in butter until they are tender.
• Stir in broth, tomatoes, cumin, and chili powder.
• Heat to a boil, and then remove from heat.
• Stir in couscous and beans; then cover and let stand for 5 minutes.
• Fluff couscous mixture with a fork.
• Top each serving with cheese and remaining green onions.

SOUTHWESTERN COUSCOUS SALAD

Steps:

• Bring 1 1/2 cups water to a boil in a medium saucepan.
• Stir in couscous, cover and remove from heat.
• Let stand 5 minutes; fluff with a fork and transfer to a large bowl.
• Add pepitas, cilantro, lime juice, chili powder, black beans, tomatoes, zucchini, pepper, corn and salt, and toss to combine.

BLACK BEAN AND COUSCOUS SALAD

Steps:

• Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
• In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
• Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

TRADER JOE'S SOUTHWESTERN COUSCOUS SALAD

Steps:

• Prepare couscous according to package instructions and allow to cool.
• Chop veggies and combine with the whole jar of salsa and balsamic, stir in couscous.
• Add salt and pepper to taste
• Serve cold or at room temperature.