Here is it, already the 16th of August, and summer is almost over. School will be starting in the next few weeks, and the dog days of summer will soon turn to the crispy days of fall. It's about this time of year when people start to realize summer will soon be closing its doors for the year, and hustle to have those last minute picnics and get-togethers.
Vegetarian Times had a lovely little couscous salad in the latest issue that inspired me to make this. While the main ingredients are basically the same, I completely re-made the dressing into this tangy little chipolte lime vinaigrette. And not only is this couscous salad tasty, but it's also pretty nutrionally sound, with olive oil being its only added fat. It's also got a lovely look to it, and I promise it will be a hit at whatever meal you serve it.
Southwest Couscous Salad with Chipotle Lime Vinaigrette
1 1/2 c water
1/2 tsp salt
1 c uncooked couscous
1 (15 oz) can black beans, drained and rinsed
1 jalapeno, seeded and minced
1/2 c red onion
2 plum tomatoes, seeded and diced
1/4 c fresh cilantro, minced
Chipolte Lime Vinaigrette
4 1/2 tbsp olive oil
4 1/2 tbsp lime juice
2 tsp adobo sauce (from canned chipotle chilies)
1/2 tsp crushed red pepper flakes
1 tsp toasted cumin seed, crushed
3/4 tsp dried basil
3/4 tsp sugar
Bring water and salt to a boil. Add couscous, cover, and remove from heat. Allow to stand 5 to 10 minutes, until all moisture is absorbed. Fluff with a fork, and transfer to a large mixing bowl. Cool. Add beans, jalapeno, red onion, and tomato. In food processor, combine all vinaigrette ingredients. Process until well combined. Add to mixing bowl, and stir well. Stir in fresh cilantro. Serve and enjoy!