My dear friend Kristen brought this salad over to me about 6 months ago and it was love at first taste.
It's so light, fresh, healthy, and delicious! (and very colorful)
It's always fun making something different and a nice change from heavy cooking!
1 C uncooked couscous
1 1/4 C chicken broth
3 T extra virgin olive oil
2 T fresh lime juice
1 t red wine vinegar
1/2 t ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 C chopped fresh cilantro
1 C frozen corn kernels, thawed
2 (15 oz) cans black beans, drained
salt & 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 5 minutes.
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.
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.
It's tastes best if it's served cold, I think. Also, it stays fresh for a few days and still tastes just as good.
