Description
This Southwest couscous salad is fresh, flavorful, and packed with colorful veggies tossed in a creamy lime dressing. It’s the perfect easy side dish for summer cookouts, meal prep lunches, or a quick weeknight dinner!
Ingredients
Units
Scale
For the Salad
- 1 cup pearl couscous
- 1 tablespoon olive oil
- 15oz can corn (drained)
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1/4 cup diced red onion
- 2 jalapeño peppers, diced
- 1/4 cup chopped cilantro
For the Dressing
- 1/4 cup mayonnaise
- 2 tablespoons plain Greek yogurt or sour cream
- 1 tablespoon lime juice
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
Instructions
- Cook the couscous according to package directions. Drain and set aside.
- Heat olive oil in a skillet over medium-high heat. Add the corn and cook for 4–6 minutes until lightly charred. Let it cool slightly
- In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, and salt.
- In a large bowl, combine the couscous, jalapeño, corn, bell peppers, red onion, and cilantro.
- Pour the dressing over the salad and toss until evenly coated. Add additional lime juice or salt if needed. Garnish with extra cilantro. Serve chilled or at room temperature.