I love couscous. I love it in traditional form and I love it Israeli style too. What's the difference though? Traditional couscous is smaller grained and the Israeli one is more of a 'pearl' couscous. Small little beads of 'pasta' that are extremely versatile and can be amazingly delicious!
The lunchtime struggle is real, and I know it is. I've found that if I don't have something prepared ahead of time for lunch, that I'll often go without or end up eating a less than stellar choice. With couscous being one of my favorite things, and pasta salad on the mind, I thought it would be a great time to make a couscous 'pasta' salad!
Not just any couscous salad though, this one is all about the southwest style flavors. The first thing I did was to add in some black beans and plenty of corn. After that, it's all about the fresh pico de gallo and some homemade taco seasoning. Don't have any homemade taco seasoning? No worries! I got you. Feel free to use a salt-free pre-made one too!
If you're feeling extra spicy, try adding in some pickled jalapeños for more of a kick! With or without the jalapeños, it's still yummy and perfect for these end-of-the-summer days that can't yet decide if they're Summer or Fall. I prefer this as a cold pasta salad, but if you want to try it warm, go right ahead.
I like to serve this couscous salad over some fresh mixed baby greens, salsa, guacamole, a drizzle of Catalina 'french-style' dressing, and a hard-boiled egg. This gives me a delicious and nutritious lunch that fills me up and fuels me on through the rest of the day!
I should note too, thatches makes a pretty decent sized batch and you should feel free to cut the serving size in half (especially if you're serving it alongside a small salad like I did.)
TheSkinnyFork.com South your mouth with this delicious couscous (pasta) salad that's full of flavor and not of guilt! Plenty of black beans, pico, corn and seasoning. Perfect for making ahead for luchtime meal prep! Prep Time: 10 Minutes • Cook Time: 12 Hours
Servings: 6 • Serving Size: About 1 Cup • Calories: 365 • Fat: 1 g • Saturated Fat: 0 g • Carb: 72 g • Fiber: 9 g • Protein: 16 g • Sugar: 2 g • Sodium: 176 mg
• 2 C. Israeli Couscous, Cooked
• 1 C. Whole 'No Salt Added' Black Beans, Drained & Rinsed
• 1 C. Corn
• 4 Oz. Fresh Pico
• 1 Tsp. Salt-Free Taco Seasoning
• Salt & Pepper to Taste
Directions:
When the Israeli couscous is chilled, place it into a large bowl along with 1 C. black beans, 1 C. corn, 4 Oz. fresh pico, 1 Tsp. taco seasoning and salt & pepper to taste.
Stir to combine together.
Enjoy right away or store in an airtight container in the fridge for 3-5 days.
Step-by-Step Photos:
Nutritional Claims: High Fiber, Low Fat, Sugar Conscious, Vegan, Vegetarian, Pescatarian, Dairy Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher
