Tex-Mex Couscous Salad

An image of an exmple showing the Tex-Mex Couscous salad.

To download a Spanish translation of this recipe click here.




  • 1 tablespoons olive oil, divided
  • 1 cup whole wheat Israeli couscous
  • 2 cups vegetable stock, divided
  • 1/2 cup yellow onion, small diced
  • 1 green onion, chopped + more for garnish
  • 1/4 cup cilantro, chopped + more for garnish
  • 1 clove garlic, minced
  • 1/2 cup green pepper, small diced
  • 1 tablespoon taco seasoning
  • 1 (14 oz.) can whole kernel corn, drained
  • 1 (14 oz.) can diced tomatoes with green chiles, drained
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce

Total Time: 25 mins

Prep Time: 5 mins
Cooking Time: 20 mins

Number of Servings : 8

Serving Size: 1 cup

To download a Spanish translation of this recipe click here.


  1. In medium sauce pan, heat two teaspoons olive oil. Add the couscous and toast for about 5 minutes, stirring often. Pour in 1 1/2 cups of the vegetable stock. Bring to a boil. Reduce heat and simmer covered until all of the water is absorbed, about 12-14 minutes.
  2. As couscous cooks, heat the remaining olive oil in a large non-stick skillet. Add dash of salt and onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add cilantro, garlic and green pepper. Cook until the onions and pepper are very tender.
  3. Add corn, diced tomatoes with green chilies, black beans and taco seasoning and stir well. Cook for an additional 2-3 minutes until the veggies are warmed through. Add remaining vegetable sauce, Worcestershire sauce and tomato paste. Allow mixture to simmer for 5-7 minutes, until slightly thickened. Add black pepper to taste.
  4. Combine cooked couscous and vegetables; stir well. Garnish with cheese, chopped cilantro and green onion, if desired.

Source: Bake Your Day

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