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Gluten Free Couscous Review-Lundberg Roasted Brown Rice Couscous

March 30, 2010 by Wendy Gregory Kaho

One of my favorite B and Bs serves a tangy, Southwestern couscous salad. I’ve been making a gluten-free copy of it with quinoa, which is good, but this is better.

If you’d like to give the couscous a try, Lundberg sends coupons and recipes if you sign up for their mailing list. I saw this tip on The Gluten Free Optimist last week. I had a box of the couscous in the pantry from a recent trip to Raisin Rack, but we use a few boxes of Lundberg risotto every month and now we’ll be using the couscous. It has a great texture and mild flavor and didn’t absorb all the dressing from my salad recipe. 
I usually make this recipe at the end of summer with fresh tomatoes, fresh sweet corn, and red peppers from the farmers market, but I wanted this recipe now. So I cheated with things from the pantry and it worked. I think the reason it worked was the very crisp white corn in the Green Giant canned corn and the flavor from the Ro*Tel tomatoes. I spotted this new flavor with lime and cilantro, but still very spicy.

A tip from Rick Bayless is to rinse the chopped onion in a strainer before adding it to the salad. You get the crunch and flavor without the overpowering strong onion.


I added fresh squeezed lime juice, ground cumin, and chipotle pepper flakes to the dressing.

So here’s the recipe-use fresh and local in the summer and raid the pantry when the weather is warm and the salmon is on the grill in March.

1 box Lundberg Couscous prepared as directed
1 can black beans, drained and rinsed
1 can Green Giant Mexican Flavored corn there are several flavors-all good
1/2 chopped and rinsed red onion or to your taste
bunch of chopped cilantro-lots if you like it
1 can Ro*Tel Lime and Cilantro tomatoes with their juices

Stir together and top with dressing.
3 Tbs lime juice
3 Tbs olive oil
1 tsp ground cumin
2 Tbs rice vinegar
sprinkle of chipotle pepper if you like it even spicier than the tomatoes will make it
Whisk together pour over salad and chill. I added the salt in the couscous directions, but with all the canned ingredients, didn’t think it needed more. Salt and pepper to your taste.

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