Couscous Corn And Black Bean Chicken Salad Recipes

COUSCOUS SALAD WITH BLACK BEANS, MUSHROOMS, AND CORN

Steps:

• In a medium saucepan, heat 1 tablespoon oil over medium-high. Add couscous and cook, stirring constantly, until golden brown and fragrant, about 4 minutes. Add 1 1/2 cups water, season with salt, and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender, about 15 minutes.
• Meanwhile, in a large skillet, heat 2 teaspoons oil over medium-high. Cook mushrooms, stirring occasionally, until golden brown, about 5 minutes. Season mushrooms with salt and pepper; transfer to a large bowl. Add 1 teaspoon oil to skillet. Cook scallion whites and corn, stirring occasionally, until scallions are soft and corn is browned, about 5 minutes. Season with salt and pepper and add to mushrooms.
• Add couscous, black beans, lime juice, jalapeno (if using), and scallion greens to mushroom mixture and toss to combine. Season to taste with salt and pepper. Divide among four bowls and top with avocado.

BLACK BEAN AND COUSCOUS SALAD

Steps:

• Bring chicken broth to a boil in a 2-quart or larger sauce pan and stir in the couscous.
• Cover the pot and remove from heat.
• Let stand for 5 minutes.
• In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.
• Add green onions, red pepper, cilantro, corn and beans, and toss to coat.
• Fluff the couscous well, breaking up any chunks.
• Add to the bowl with the vegetables and mix well.
• Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

COUSCOUS CORN AND BLACK BEAN SALAD

Steps:

• In 2 quart saucepan, bring broth to boil.
• Stir in couscous; cover. Remove from heat and let stand 5 minutes. Fluff with a fork.
• Place couscous in a large bowl.
• Combine olive oil, cilantro, lime juice, garlic, salt and pepper.
• Gently fold into couscous.
• Add remaining ingredients and fold gently. Adjust salt and pepper to taste.
• Refrigerate, covered, for at least one hour, or overnight.

BLACK BEAN AND COUSCOUS SALAD

Steps:

• Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
• In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
• Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

BLACK BEAN, CORN & CHICKEN SALAD

Steps:

• Prepare all vegetables.
• Dice chicken (I usually cook the chicken while I am preparing the vegetables, then I dice it while it's warm).
• In a large bowl, mix all ingredients together.
• Let it sit for a few minutes. (The warmth of the chicken will heat the salad and help the flavors to marry quickly. You can let this sit for about 10 mins or put it in the fridge overnight.).
• Stir to redistribute the ingredients.
• Serve with tortillas (avocado & sour cream go well too.).

CHICKEN, CORN, AND COUSCOUS SALAD

Steps:

• Whisk together the curry powder, mustard, and vinegar.
• Season with salt and pepper.
• Whisk in 3 tbsp of oil and set aside.
• Prepare the couscous by bringing 2/3 cups of water to a boil (use 1 cup of water if you omitted the chicken and are using the 3/4 cups of couscous).
• Remove from heat, add couscous, and let sit covered for about 5 minutes.
• Heat the remaining oil in a skillet over medium heat.
• Cook the chicken until just done; the time will depend on how big your chicken pieces are.
• Remove the chicken to another dish and keep warm.
• Add the onion to the skillet and cook until softened, about 5 minutes.
• Stir in garlic and chile and cook, stirring, about 2 minutes until softened.
• Add corn; if using raw then cook about 5 minutes until bright yellow and tender, if using canned then just heat though.
• Combine chicken, corn mixture, and couscous.
• Add curry mixture and cilantro and toss to combine.