Cowgirl Couscous Salad is a combination of a southwest couscous salad and cowboy caviar.
More of a procedure than a recipe, you can adjust the ingredients to satisfy your buckaroos’ taste buds or add chicken for additional protein for more of a complete meal.
I call this Cowgirl Couscous Salad since my husband is not wild about couscous, so it’s ideal for me to fix if I’m home alone on the range :) or for a cowgirl lunch and it’s easily adjusted to make a smaller quantity.
I like the texture of Israeli or “pearl” couscous mixed with the other ingredients but you can use whatever couscous you prefer.
Cowgirl Couscous Salad
Makes 6-8 servings
Prep time: 15 mins.
1 cup Israeli (pearl) couscous
1 1/4 cup chicken stock
1 (15.5 ounce) can black beans, drained and rinsed
1 (15.5 ounce) can black-eyed peas, drained and rinsed
1 1/2 cups halved or quartered grape tomatoes
1/2 of a medium red onion, chopped
1 cup fresh or frozen corn kernels, thawed (I used frozen Trader Joe’s fire roasted corn)
1/2 cup Italian dressing
3 tablespoon chopped cilantro
1 – 2 jalapenos, ribs and seeds removed, chopped
kosher salt to taste
Cook your couscous according to the box directions substituting chicken stock for water. Pearl couscous cooks in about 10 minutes. Transfer the cooked couscous to a large bowl and let cool.
Cut your avocado and toss with the juice of a lime and salt to taste. Mix your other ingredients with your couscous and add Italian dressing. Gently stir in your avocado. Let flavors meld in the refrigerator an hour before serving.
If I’m making this salad ahead and waiting to serve until later in the day, I’ll wait to cut and add my avocado right before serving so it doesn’t oxidize.