The first time I made this recipe, it was on the occasion of having my first vegetarian friend over for a girls lunch. I was nervous and didn't have any experience cooking vegetarian meals (which sounds so silly now, but I really was worked up about it!) This salad fit the bill because it was really easy and didn't have any weird ingredients in it. Needless to say, I loved it and have made it regularly since then. It works great for a potluck salad because it makes tons. And it was my gateway meal into the realm of vegetarian cuisine which has opened up a whole new world to us.
Hope you like it :)
Ingredients
- 1 cup uncooked couscous
- 1 1/4 cups chicken broth
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon ground cumin
- 8 green onions, chopped
- 1 red bell pepper, seeded and chopped
- 1/4 cup chopped fresh cilantro
- 1 cup frozen corn kernels, thawed
- 2 (15 ounce) cans black beans, drained
- salt and pepper to taste
Directions
- 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.
