Ingredients
1 cup(s) uncooked couscous
1 1/4 cup(s) chicken broth *
9 Tbsp. EVOO
6 Tbsp. fresh lime juice
3 tsp. red wine vinegar
1 1/2 tsp. ground cumin
8 chopped green onion (optional)
1 chopped red bell pepper
1/4 cup(s) chopped fresh cilantro
1 cup(s) thawed frozen corn kernels
2 can(s) drained and rinsed black beans (15 oz.)
salt and pepper (to taste)
Preparation
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.
