Light, fresh, healthy and delicious!
1 cup uncooked couscous
1, 1/4 cup chicken broth
6 tbsp extra virgin olive oil
4 tbsp fresh lime juice
2 tsp red wine vinegar
1 tsp ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup white or yellow corn kernals
2 (15oz) cans black beans, drained and rinsed
salt and pepper to taste
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 10 minutes
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red peppers, cilantro, corn and beans. Toss to coat.
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.
I like it cold and it's good the next day as well. Makes quite a bit. May serve with tortilla chips.
