ISRAELI COUSCOUS WITH BLACK BEAN AND TOMATO

ISRAELI COUSCOUS WITH BLACK BEAN AND TOMATO image

Yield 4

Number Of Ingredients 13

2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
8 oz. Israeli (pearl) couscous
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 3/4 cup boiling water
1 (15 oz.) can black beans, rinsed and drained
1 cup cherry tomatoes, halved
4 scallions, chopped
1/4 cup chopped fresh cilantro

Steps:

Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Preheat 2 tablespoons olive oil in a medium saucepan over medium heat. Add couscous and cook for 2-3 minutes or until lightly golden, stirring occasionally. Add cumin and cinnamon and stir to coat. Add boiling water and return to a boil. Cover pan and cook until couscous is tender and water is absorbed, 10-12 minutes (refer to package directions for exact cooking times). Add couscous to dressing and toss until coated, then stir in remaining ingredients and salt and pepper to taste.