This Southwestern Couscous Salad is bursting with healthy goodness and bright flavor. It's a perfect side dish, but also hearty enough to be a main meal.
In a medium saucepan, add the chicken broth and butter. Bring to a boil.
Stir in the couscous. Remove pan from heat and let sit for 5 minutes. (I prepared the vegetables during the 5 minutes of waiting)
Remove lid and fluff with a fork, breaking up any chunks of couscous.
In a colander or strainer, drain and rinse the black beans. Set aside.
In a large bowl, add the sweet onion, red pepper, green pepper, parsley, cherry tomatoes and green onions.
Drain the corn and then add to the bowl.
Add the green chiles and black beans to the bowl. Stir to blend.
In a separate small bowl, add the taco sauce, olive oil, brown sugar, chili powder, cumin, garlic salt and seasoned pepper. Whisk all ingredients to blend well.
Pour the mixture from the small bowl over the vegetables. Make sure the vegetables are coated in the sauce.
Add the couscous to the vegetables. Stir well to blend the salad together.
Cover and chill in the refrigerator for an hour.
Serve and enjoy!
OPTIONAL TOPPINGS - Crumbled bacon or shredded cheese.