BLACK BEAN COUS-COUS SALAD

Black Bean Cous-Cous Salad image

Provided by Galley Wench

Categories African

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 16

1 cup uncooked couscous
1 1/4 cups chicken broth
1/4 cup extra virgin olive oil
1/4 cup fresh lime juice
1 tablespoon red wine vinegar
2 teaspoons cumin
1 red pepper, seeded and chopped
1/3 cup cilantro
2 tablespoons garlic, crushed
8 green onions, chopped
1 (16 ounce) can black beans, rinsed and drained
1 -2 tomatoes, diced (optional)
1 jalapeno, seed and diced (optional)
1 cup feta cheese (optional)
1 cup frozen whole kernel corn
salt and pepper

Steps:

Bring chicken broth to boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from the heat. Let stand 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.
Add green onions, red pepper, cilantro, corn, optional tomatoes and beans; 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 sprinkle feta cheese on top.
Serve at once or refrigerate until ready to serve.

Nutrition Facts : Calories 254.3, Fat 7.8, SaturatedFat 1.1, Sodium 125.5, Carbohydrate 38.8, Fiber 6.5, Sugar 1.2, Protein 9.1