Recipe: <!-- -->Southwestern Couscous Salad<!-- -->
A quick, colorful summer side for a barbeque or Cinco de Mayo (add diced jalapeño). It travels well to picnics—and the ingredients travel well to a vacation rental. For a gluten-free version, use...
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Cooking tools:
- Saucepan
- Fork
- Mixing bowl
- Measuring cup
- Kitchen scale
- Stove
- Chef's knife
- Cutting board
- Spoon
- Zip-top bag
Ingredients
- 1 cup whole wheat couscous
- 1 cup pepitas (hulled pumpkin seeds)
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup lime juice
- 3/4 teaspoon chili powder
- 1 can (15-ounce) no-salt-added black beans, rinsed and drained
- 2 tomatoes, finely chopped
- 1 zucchini, finely chopped
- 1 red bell pepper, chopped
- 1 cup fresh corn kernels (from 2 ears corn)
- 1/4 teaspoon fine sea salt
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