Name: Couscous, Corn, and Black Bean Chicken Salad
Prep time: 5 min
Cook time: 15 min
Total time: 50 min
Yield: 1
Ingredients: 2.5 cups water; 3 tablespoons olive oil, divided; 2 cups pearl (Israeli) couscous; 0.25 cup balsamic vinegar; 1 teaspoon white sugar; salt and ground black pepper to taste; 1 (16 ounce) can black beans, rinsed and drained; 1 (16 ounce) can whole kernel corn, drained; 1.5 cups cooked and cubed rotisserie chicken; 0.5 red bell pepper, chopped

Couscous, Corn, and Black Bean Chicken Salad

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Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
50 minutes

Transform scraps into a zesty couscous salad with balsamic dressing.

Ingredients:

2.5 cups water
3 tablespoons olive oil, divided
2 cups pearl (Israeli) couscous
0.25 cup balsamic vinegar
1 teaspoon white sugar
1 (16 ounce) can black beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
1.5 cups cooked and cubed rotisserie chicken
0.5 red bell pepper, chopped

Instructions:

In a medium pot over high heat, bring water and 1 tablespoon of olive oil to a boil. Stir in couscous, then reduce heat and simmer until water is absorbed, about 7 to 8 minutes.
Combine balsamic vinegar, olive oil, sugar, salt, and pepper in a small bowl and whisk until dressing is well mixed.
Fluff the couscous with a fork and transfer it to a large, shallow bowl. Add black beans, corn, chicken, and red bell pepper. Gently mix everything together and gradually drizzle the dressing in, stirring well after each addition. Chill in the refrigerator for about 30 minutes before serving.

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