I took this salad to a potluck last weekend. While that particular event wasn’t a barbecue, this dish would be perfect for any kind of summer party – barbecues, pool parties, potlucks, Sunday brunches, maybe even the beach. The large bowl of salad I brought was gone in a jiffy. I was pleased because there was another couscous salad there as well, and I think mine tasted better.
The recipe is based off of a Whole Foods flyer recipe, but I also got inspiration from this fiesta salad that I linked to on Sunday.
Mexican Couscous and Bean Salad
- 1 cup whole wheat couscous (dry measurement)
- 2 tablespoons butter
- 1/4 teaspoon salt (or to taste)
- 1 avocado, diced
- 1 large tomato, chopped
- 1 can of corn, drained
- 1 can of black beans, drained
- 1/2 an apple, finely chopped
- 3/4 cup nuts (I used soy nuts and pepitas)
- 1 cup chopped cilantro
- 1/3 cup lime juice (add more if this is not enough)
- 2 teaspoons chili powder (or to taste)
- Cook the couscous by heating 1 cup of water to a boil and adding the butter and salt, then mixing in the couscous. Stir the couscous and remove from heat. Let sit, covered, for 5 minutes.
- Prepare your veggies while the couscous cools. See below for how I chop my avocado.
- Mix everything together. Add more lime juice, chili powder, and salt, to taste.
- Enjoy outside in the shade.
How to Cut an Avocado
Cut the avocado in half around the pit from top to bottom. Twist it with your hands. One half will keep the pit. Whack the pit with a knife. Holding the avocado, twist the knife so the pit comes out on the blade.
While the meat is still in the skin, slice the avocado into a bunch of rectangles. Push the middle of the skin so like you’re turning the avocado inside out. Then just scrape the avocado cubes into the salad!
It’s so simple. Best way to cut an avocado that I have found.
- If you are vegan, feel free to omit the butter and substitute olive oil instead. (For cooking the couscous.)
- I almost used bacon fat instead of butter, but didn’t want to trick unsuspecting vegetarians. But bacon fat is one of my favorite fats to cook with. Try it – just reserve the fat each time you cook bacon. I keep mine in the fridge in a little bowl.
- If you are feeling spunky, try adding some chopped bacon (nitrate and nitrite free of course). I may do that next time.
Have a great long weekend!
6 Replies to “Potluck BBQ RECIPE: Mexican Couscous and Bean Salad + How to Cut an Avocado”
Ah you should have used bacon fat! But I don’t have many vegan readers and I have ZERO vegan friends so I am free to use bacon fat as much as I want. 🙂
mmm this looks yummy! love your use of couscous and the addition of the nuts! i bet your friends will love this =)
(i also love the how-to-cut-an-avocado tutorial!)
great avocado tutorial maggie! i suck at this and always end up smashing half, lol
I had no idea how to cut an avocado! 😀
i love that you said that there’s nothing “weird and creepy” in the salad! it made me picture some lurker dude w/ a trenchcoat hiding in your salad! 🙂 haha, at least i can amuse myself! 🙂
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