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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Bursting with color and flavor, this delightful side dish will take any entree up a notch. Suzanne Kesel â Cohocton, New York Ingredients:
1 cup reduced-sodium chicken broth |
1 cup uncooked couscous |
1 can (15 ounces) black beans, rinsed and drained |
3/4 cup frozen corn, thawed |
1 medium sweet red pepper, chopped |
6 green onions, chopped |
1/4 cup minced fresh cilantro |
dressing: |
2 tablespoons plus 1 teaspoon olive oil |
2 tablespoons lime juice |
1-1/2 teaspoons red wine vinegar |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon pepper |
pine nuts, optional |
Directions:
1. In a large saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed.
2. Fluff with a fork. Stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, whisk the oil, lime juice, vinegar, cumin, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with pine nuts if desired. Yield: 6 servings.
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