Monday, July 21, 2008

Black Bean Couscous Salad

From Julie R.
Serves 12


1 cup couscous
1 1/4 cups chicken broth
3 tbsp olive oil
2 tbsp lime juice (lemon if you're out)
1 tsp red wine vinegar
1/2 tsp cumin
4-8 green onions
1 red bell pepper
1/4 cup cilantro
1 cup thawed, frozen corn or small can corn, drained
1 can black beans, rinsed and drained
A handful of grape tomatoes (optional)
Salt and pepper to taste


Boil the chicken broth and then stir in the couscous.

Cover, remove from heat, let stand 5 minutes. (think Minute Rice)

Combine oil, juice, vinegar, cumin in a small bowl.

Chop onion, red pepper, and cilantro.

Fluff couscous with fork.

Toss all ingredients in large bowl.

Tastes good the next day!


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