Ingredients
1 can black beans (15.5 oz / 435g, drained and rinsed)
½ can sweet corn (drained and rinsed)
1 red onion, thinly sliced
2 spring onions, thinly sliced
⅓ cup instant couscous
½ cup vegetable broth
2 tsp olive oil
1 lemon, juiced
2 tsp ground cumin
2 tsp paprika powder
2 tsp chili flakes
1 clove garlic, minced
1 tbsp raisins (optional)
Instructions
1. Heat vegetable broth until boiling. Pour over couscous in a large bowl and let sit for 5 minutes until absorbed.
2. While couscous rests, thinly slice red onion and spring onions. Mince garlic.
3. Drain and rinse black beans and corn under cold water.
4. Add onions, garlic, beans, and corn to the couscous bowl.
5. Add olive oil, lemon juice, cumin, paprika, chili flakes, and optional raisins.
6. Toss everything together until well combined. Serve immediately or chill for later.
Notes
For gluten-free, swap couscous for quinoa or brown rice. Add dressing just before serving if making ahead to avoid sogginess. Stores in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan