Cowboy Caviar Couscous Salad

A dietitian-designed salad with 14 grams of fiber per serving. Scoop cowboy caviar couscous salad with chips for a nutritious snack or filling lunch.

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Looking for an easy, fiber-rich recipe that actually tastes great? This cowboy caviar couscous salad (also known as “Texas caviar”) is light, refreshing, and the perfect healthy snack or meal.

As a Registered Dietitian, I love how this delicious salad is loaded with nutrition from crunchy vegetables, nutty couscous, and protein-packed beans. Scoop it up with tortilla chips or eat it with a spoon — either way, this fool-proof recipe makes a delicious and nutritious snack, dip, or lunch.

Read the blog for some nutritionist notes on dietary restrictions, protein add-ins, and meal prep instructions.

Why it’s dietitian-approved

1. Packed with fiber. With 14 grams of fiber per serving, this Cowboy Caviar Couscous Salad supports digestion and heart health, while still keeping you full and satisfied.
2. Super easy. No cooking required! Just 10 minutes of prep, and you’ve got a fresh, nutritious dish ready to enjoy—perfect for busy days.
3. Fresh and flavorful. Zesty lime, crisp veggies, and fragrant cilantro come together for a refreshing salad that’s so good, you’ll want it on repeat.

What’s couscous?

Couscous is a type of pasta made from semolina flour. It has a nutty taste and slightly firm and a chewy texture. Like other pastas, couscous contains wheat and is not gluten-free.

Nutritionally, couscous is similar to any other type of pasta. Per 100 grams serving, both have around 370 calories and 13 grams of protein, though couscous is a little higher in fiber.

Ingredients in cowboy caviar couscous salad

Scroll down to the recipe card for the full ingredients list and detailed recipe.

• Pearl couscous: There are several different varieties of couscous, but I like pearl couscous for it’s bigger size and chewy texture. You can use any type of couscous you prefer, or swap for another grain or bean.
• Black beans: You can substitute black beans for kidney beans, cannellini beans, chickpeas, or lentils. Make sure to drain and rinse any canned beans thoroughly — this may help reduce the salt content and removed certain carbohydrates that may cause gas or digestive upset.
• Pinto beans: Most cowboy caviar recipes call for black-eyes peas, but they can be hard to find. I use pinto beans instead, but feel free to substitute for any bean or legume you prefer.
• Whole kernel corn: You can use canned corn or frozen corn for this recipe. Or, leave it out.
• White onion: Substitute for green onion or red onion if preferred.
• Bell pepper: I like using red bell pepper for its sweet flavor and vibrant color, but you could also use yellow, orange, or green bell pepper. You can also use sweet mini peppers.
• Cherry tomatoes: Because I live in Canada, I find cherry tomatoes have the best flavor in the winter months. If you have access to fresh and flavorful tomatoes, I recommend dicing up roma or vine tomatoes instead.
• Jalapeño: If you don’t like spicy foods, remove the seeds from your jalapeños before dicing. I highly recommend keeping these in the recipe because they add great flavor and crunch.
• Avocado: Optional, but super creamy and delicious. If you’re making this cowboy caviar couscous salad for meal prep, leave this out until you’re ready to eat your serving. You can add as much or as little avocado as you like.
• Cilantro: If you don’t love cilantro, leave this out. You can also use other fresh herbs like chives or parsley instead.
• Dressing: This recipe makes a delicious and super simple homemade dressing with olive oil, fresh lime juice, apple cider vinegar, jalapeño, honey, garlic, salt, and chili powder.

Gluten-free: Substitute couscous for quinoa, gluten-free orzo, or chickpeas.

Dairy-free: This recipe is already dairy-free and lactose-free.

Vegetarian: This recipe is already vegetarian-friendly. To make it fully vegan, omit the honey in the dressing or replace it with maple syrup.

Low sodium: Use low- or no-sodium canned beans, and reduce the salt in the recipe by half.

More fiber: Replace couscous with quinoa.

How to make cowboy caviar couscous salad

Step 1: Cook couscous according to package directions in salted water. Let it cool to room temperature.

Step 2: To a large mixing bowl, add cooked and cooled couscous. Then add both beans, corn, onion, bell pepper, tomatoes, jalapenos, avocado, and cilantro.

Step 3: To a small blender, add all ingredients for your dressing. Blend until completely smooth, about 20-seconds.

Step 4: Pour dressing over salad. Toss to combine. Taste, and adjust salt or lime juice as needed. Serve with tortilla chips and enjoy!

Other optional ingredients

• Chives
• Parsley
• Oregano
• Cumin
• Pickled jalapeños
• Chickpeas
• Quinoa
• Tajin
• Feta cheese
• Green onion
• Fresh chili pepper
• Crushed tortilla chips

How to serve cowboy caviar couscous salad

Cowboy caviar salad is best served as a dip with tortilla chips, crackers, pita chips, or cucumber slices.

I also love it as a topper for grain bowls or salads. Or, sometimes I’ll mix it with cottage cheese or some chopped rotisserie chicken for a protein-packed lunch.

Meal prep instructions and storage

• Leave the avocado out and add right before serving. Otherwise, prepare and dress the cowboy caviar salad as normal.
• It will stay good in the fridge for up to four days. In fact, it gets even tastier after some time in the fridge because it gives the dressing some time to marinate.
• Store in a large, airtight food container.
• Stir before serving because the dressing will fall to the bottom of the container.

Swaps for couscous

If you’d prefer a cowboy caviar salad without couscous, try one of these easy swaps:

• Chickpeas
• Quinoa
• Orzo
• Bulgar
• Lentils
• Extra black beans

Common questions