Black Bean Couscous Salad

• 1 cup Uncooked Couscous
• 1- 1/4 cup Low Sodium Chicken Or Vegetable Broth
• 6 Tablespoons Olive Oil
• 4 Tablespoons Fresh Lime Juice
• 2 teaspoons Red Wine Vinegar
• 1 teaspoon Ground Cumin
• 8 whole Green Onions, Chopped
• 1 whole Red Bell Pepper, Seeded And Diced
• 1/4 cups Fresh Cilantro, Chopped
• 1 cup Frozen Corn Kernels, Thawed
• 2 cans Black Beans (15 0z), Drained And Rinsed
• Salt And Pepper, to taste

1. 1.
2. Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous.
3. Cover the pot and remove from heat.
4. Let stand for 5 minutes.
5. 2.
6. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.
7. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
8. 3.
9. Fluff the couscous well, breaking up any chunks.
10. Add to the bowl with the vegetables and mix well.
11. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
12. If you want this to be a vegetarian meal, serve as presented above.
13. We usually serve this with grilled chicken breasts that have been marinated in fresh lime juice, red wine vinegar, and oregano, then grill.
14. Mix into couscous salad and enjoy!
15. This makes quite a bit, but its just as good the next day, if not better.
16. The sauce has a chance to soak into everything.

couscous, chicken, olive oil, lime juice, red wine vinegar, ground cumin, green onions, red bell pepper, fresh cilantro, frozen corn kernels, black beans, salt

Taken from tastykitchen.com/recipes/main-courses/black-bean-couscous-salad/ (may not work)