Name: Southwest Chicken Salad with Couscous, Corn & Black Beans
Prep time: 5 min
Cook time: 15 min
Total time: 50 min
Yield: 8
Cuisine: US
Ingredients: 2.5 cups water; 3 tablespoons olive oil, divided; 2 cups pearl (Israeli) couscous; 0.25 cup balsamic vinegar; 1 teaspoon white sugar; Salt and freshly ground black pepper to taste; 1 (16 ounce) can black beans, rinsed and drained; 1 (16 ounce) can whole kernel corn, drained; 1.5 cups cooked and cubed rotisserie chicken; 0.5 red bell pepper, finely chopped

Elevate your lunch game with this vibrant and flavorful Couscous Salad! Tender pearl couscous mingles with sweet corn, hearty black beans, succulent chicken, and a tangy balsamic vinaigrette for a symphony of textures and tastes that's simply irresistible. Perfect for using leftover chicken or as a delightful dish on its own.

Follow The Directions

01

Step

8 mins

In a medium saucepan, bring water and 1 tablespoon of olive oil to a rolling boil over high heat. Stir in the pearl couscous, then immediately reduce the heat to low, cover, and simmer until all the water is absorbed, approximately 7-8 minutes.

02

Step

5 mins

While the couscous is cooking, prepare the balsamic vinaigrette. In a small bowl, whisk together the balsamic vinegar, remaining 2 tablespoons of olive oil, sugar, salt, and pepper until well combined and emulsified.

03

Step

2 mins

Once the couscous is cooked, fluff it gently with a fork and transfer it to a large, shallow serving bowl. Add the rinsed and drained black beans, drained corn, cubed rotisserie chicken, and finely chopped red bell pepper to the bowl.

04

Step

5 mins

Pour the balsamic vinaigrette over the salad in three additions, gently folding the ingredients together after each addition to ensure even distribution of the dressing. Be careful not to overmix.

05

Step

30 mins

For optimal flavor, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. However, it can also be enjoyed immediately if desired. Before serving, give it another gentle toss.

For a vegetarian option, omit the chicken and add a can of drained and rinsed chickpeas or diced avocado for creaminess.
Feel free to customize the vegetables! Diced cucumber, cherry tomatoes, or even a sprinkle of crumbled feta cheese would be delicious additions.
If you don't have pearl couscous, regular couscous can be used, but reduce the cooking time accordingly.
The salad can be made a day ahead and stored in the refrigerator. The flavors will intensify overnight.