Tuesday, March 28, 2017


1 cup vegetable broth

1 cup uncooked couscous
1 can (15-oz)rinsed and drained black beans
3/4 cup whole kernel corn (canned drained or frozen thawed)
1 medium red bell pepper, diced
5 or 6 chopped green onions
1/4 cup minced fresh cilantro*
2 tablespoons + 1 teaspoon olive oil
2 tablespoons lime juice
1 1/2 teaspoon red wine vinegar
1/2 teaspoon cumin
1/4 teaspoon salt
dash of fresh ground black pepper
1/4 cup chopped pecans, optional

Bring the vegetable broth to a boil in a large saucepan. Stir in couscous, remove from heat, cover and allow to set for 5 to 10 minutes or until all the broth is absorbed.

When broth is absorbed, fluff couscous with a fork. Stir in the black beans, corn, bell pepper, green onions, and cilantro.

In a small bowl, whisk the oil, lime juice, vinegar, cumin, salt, and pepper with a wire whisk until well blended. Place couscous mixture into a large bowl and drizzle with the dressing, tossing to coat. Sprinkle the chopped pecans over the top, if using.

Note: This is a file photo of a similar recipe.

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