Dec. 10, 2007
Black Bean Couscous Salad
Posted in Salads
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Black Bean Couscous Salad INGREDIENTS: 1 cup uncooked couscous 1 1/4 cups chicken broth 5 tablespoons extra virgin olive oil 4 tablespoons fresh lime or lemon juice 2 teaspoons red wine vinegar 1 teaspoon ground cumin 4 green onions, chopped 1 red bell pepper, seeded and chopped( I used tomato) 1/4 cup chopped fresh cilantro(I left this out) 1 cup frozen corn kernels, thawed(or use one can drained) 1 (15 ounce) can black beans, drained salt and pepper to taste DIRECTIONS: 1. Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes. 2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat. 3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve. |
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