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Caribbean Couscous Salad

Libby with Lemony Thyme
Caribbean Couscous Salad is going to become our go-to salad this summer! It's a great warm weather side dish that can safely tolerate an outdoor buffet and it can be made a day or two ahead so you too can enjoy the party!!
5 from 2 votes
Prep Time 15 minutes
Cook Time 10 minutes
Course Salad, Side Dish
Cuisine Caribbean
Servings 6

Ingredients
  

  • 1 cup dry Israeli couscous or substitute quinoa for gluten-free version
  • 1 mango peeled & diced
  • 1 ear corn on the cob kernels removed
  • 1 jalapeno fine diced
  • 1 small red bell pepper fine diced
  • 2 scallions thinly sliced
  • 1/2 cup fresh cilantro leaves chopped
  • 1/2 cup Jamaican Jerk Marinade see recipe link in post
  • salt & pepper to taste

Instructions
 

  • Prepare couscous according to package instructions. Cool to room temperature.
  • Combine cooled cooked couscous with remaining ingredients. Serve chilled or at room temperature.