Cilantro and Citrus Couscous Salad

• 2 cups chicken broth or 2 cups vegetable broth
• 1 (10 ounce) box couscous
• 6 tablespoons lemon juice or 6 tablespoons lime juice
• 1 tablespoon lemon zest
• 1 tablespoon lime zest
• 6 tablespoons extra virgin olive oil
• 12-1 cup fresh cilantro leaves, chopped
• 6 green onions, sliced
• 2 tomatoes, seeded and diced (about 2 cups)
• 1 (16 ounce) can red beans or 1 (16 ounce) can black beans
• 2 avocados, diced
• 12 cup black olives, sliced

1. In saucepan, bring the broth to a boil.
2. Add couscous and cook 1 minute.
3. Remove, cover and let stand 5 minutes.
4. Place in large serving bowl.
5. In small bowl, whisk together the lemon/lime juice, zests and olive oil.
6. Pour over couscous.
7. Toss gently to coat.
8. Fold in the cilantro, onions and tomatoes.
9. Drain and rinse the beans, then fold them in with the avocados and olives.
10. Serve immediately.
11. Store leftovers, covered, in refrigerator.
12. Salad will keep for several days.
13. For the Vegetarian option use the vegetable broth.

chicken broth, couscous, lemon juice, lemon zest, lime zest, extra virgin olive oil, fresh cilantro, green onions, tomatoes, red beans, avocados, black olives

Taken from www.food.com/recipe/cilantro-and-citrus-couscous-salad-180008 (may not work)