Cowboy Caviar Couscous Salad

 From Delish this was a nice doversion from the usual salsa/ dip version. Made into a side salad instead. Add a protein such as grilled chicken and its a complete meal! We skipped the pickled jalepenos.

3/4 c. pearl couscous 

2 tsp. kosher salt, plus more 

1 clove garlic, grated 

1/4 c. vegetable oil 

2 Tbsp. fresh lemon juice 

1 1/2 tsp. chili powder 

1 orange bell pepper, seeds and ribs removed, finely chopped 

4 scallions, sliced 

1 (15.5-oz.) can black beans, rinsed, drained 

1 (15-oz.) can whole kernel sweet corn, rinsed, drained 

1 c. halved cherry tomatoes 

1/4 c. chopped fresh cilantro 

1/4 c. pickled jalapeños, finely chopped 

Step 1 Bring a medium pot of water to a boil. Add couscous and 2 teaspoons salt. Cook according to package instructions, drain, and rinse with cold water. 

Step 2 Meanwhile, in a small bowl, mix garlic, oil, lemon juice, and chili powder. 

Step 3 In a large bowl, combine couscous, bell pepper, scallions, beans, corn, tomatoes, cilantro, and jalapeños until combined. Add dressing and toss to coat; season with salt, if needed. 

Step 4 Make Ahead: Salad can be made 3 days ahead. Store in an airtight container and refrigerate.