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For Day 3 of BM# 17, I made this very quick and easy South Western Salad with couscous. I think any grain can be used instead of couscous and the salad would taste equally delicious. Using couscous cuts down the cooking time considerably. Recipe is from Whole Foods website. This is a very colorful and healthy salad. Ingredients can be easily substituted with what you have on hand. A perfect dish for summer BBQs and the leftovers taste great chilled the next day for quick lunch.


4 serving

Total time

40 minutes


  • 1 cup Whole-wheat couscous
  • 1 zucchini (- small, finely diced)
  • 1 red pepper (- small, finely chopped)
  • 1 cup corn (- fresh or frozen kernels (defrost if using frozen corn))
  • 3 tbsps cilantro (- finely chopped)
  • 2 tomato (- small, chopped)
  • 1 avocado ((pitted, scooped and chopped - optional))
  • 3 tbsps lime juice (- freshly squeezed)
  • ½ tsp chili powder (or to taste) -- use any other chili powder (Ancho)
  • 1 tbsp olive oil ((divided))
  • to taste Salt Pepper (&)


  1. Bring 1.5 cups of water to a boil in a medium sauce pan. Add the couscous, mix well and turn off the heat. Cover the pot and set aside for 10 minutes, so the couscous has a chance to absorb the water and get tender.
  2. In the meantime, chop all the veggies and toss all the ingredients in a large bowl. If using avocado, add it right before serving.
  3. Finally add the cooked couscous and gently toss to combine. Serve at room temperature or chilled.

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