Reviewed: Aug. 5, 2009

Great recipe. I doubled the couscous and broth. Left the rest the same. Next I might add a crunch to the salad, maybe chopped nuts or seeds.

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pam w

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Reviewed: Aug. 5, 2009

I have been using this one for several years now, and it is still a favorite. I do add a little more of the dressing. I have made this using bulghur and quinoa as well.

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EARDEN97

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Reviewed: Aug. 5, 2009

I make this every year for my grandson's birthday celebration which is Cinco de Mayo (May 5). Always a hit!

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SDIGESSE

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Reviewed: Aug. 4, 2009

Loved the recipe! I added some hot link sausages cut into blocks and it was delicious! ps. Couscous is BEST steamed - always.

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alett

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Reviewed: Aug. 3, 2009

This dressing is amazing..the cumin is the star attraction!!

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Tammylou

Cooking Level: Expert

Living In: Mount Brydges, Ontario, Canada

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Reviewed: Jul. 31, 2009

This is a great, fresh tasting salad that is super healthy. I love black beans so the two cans was great for me - same with the 8 green onions. I also doubled the dressing. This is very similar to a recipe I use with quinoa, which also has ground red pepper added to it. I think that would taste great in this salad as well if you like heat.

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~lisaMM

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 30, 2009

5 stars for being SO easy and quick yet still tasting gourmet. I left out the corn and bell pepper (didn't have any), used red onion instead of green (all I had), and used a bit more vinegar. Be sure to rinse the beans so that your couscous doesn't look gray!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Jul. 29, 2009

I never had couscous until I tried this recipe. It is a great side dish when we make Jerk Chicken. I do put a bit less green onions but otherwise I put everything in the recipe. Love it cold and warm!! Excellent.

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CAYEE

Home Town: Eastlake, Ohio, USA

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Reviewed: Jul. 26, 2009

I liked this and was glad to have a new side dish. I thought one can of beans was enough and next time would cut the onions back to one or out completely. I put the 8 it called for and ended up going back and picking them out as they were entirely too strong. Good base recipe you can modify to your own taste.

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CAROLA316

Cooking Level: Intermediate

Living In: Catonsville, Maryland, USA

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Reviewed: Jul. 21, 2009

I bring this to potlucks all summer long and everyone loves it! I have even substituted kidney for black when I didn't have them! Love this one!

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Marylogcabin

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Reviewed: Jul. 21, 2009

I liked it but found that I needed to add a little more red wine vinegar and some garlic salt and onion powder for flavor. Of course I love spicy things so that could be why I needed to add a little extra. Great with sriracha too! Oh I also used just one can of black beans and added a tomato.

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ajbauer29

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Jul. 19, 2009

YUM. This will be my salad for the week to eat. I didn't change a thing. My couscous was wheat couscous. Very healthy, very good!

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COOK471

Cooking Level: Expert

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Reviewed: Jul. 17, 2009

Was looking for a side-dish that was different than the old stand-bys and found this recipe. Not trying couscous before I heard a lot of 'eeewww what is that stuff?' However, I got them to try it and heard, "This stuff is pretty good."I followed the recipe as is and it was a hit. Will definately make this again.

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PAULINECB

Cooking Level: Intermediate

Living In: Ajax, Ontario, Canada

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Reviewed: Jul. 17, 2009

I have a (new) vegan member of my family and I was searching for a recipe to add to a big family dinner. I substituted vegetable broth for the chicken broth and this recipe was a big hit with everyone. I made it the morning of the party and the blended flavors tasted great.

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KRISTINE

Cooking Level: Expert

Living In: Encinitas, California, USA

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Reviewed: Jul. 16, 2009

This recipe is not only great as written, it is great to play around with as well. I have made this a few times, and typically add a diced tomato. It makes a lot, so we usually have plenty leftover. I also like to dip a bit into a bowl and add salsa, sour cream and cheese for nachos. Thanks for sharing!

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LANA SMITH

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Reviewed: Jul. 14, 2009

Pretty good and so simple.

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Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Jul. 6, 2009

I really, really like this! Refreshing, light salad perfect side for a southwesten/Tex-Mex meal. Thanks, Paula!

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Cookin' Away

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2009

Great salad. I doubled everything in the dressing EXCEPT the olive oil. I added chopped jalapeno peppers to give that extra something. I also added a bit more red wine vinegar. This is a great salad. We've added grilled chicken to it - which is awesome as well. Just make sure you rinse your beans really good before adding it to the bowl. If you don't - everything will turn a gray color. Enjoy!

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