Prep 45 mins
Cook 5 mins
This recipe is adapted from one I found in the hospital magazine connected with the University of Michigan. The salad includes ingredients found in many southwest or Mexican-style recipes, but it is not spicy-hot. It tastes light and bright and is perfect for a summer lunch or picnic. For a more substantial meal, I sometimes toss in diced seasoned tofu or cubed,cooked chicken.
- 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
- 1⁄2-1 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
- 1⁄2 cup black olives, sliced
- In saucepan, bring the broth to a boil. Add couscous and cook 1 minute. Remove, cover and let stand 5 minutes. Place in large serving bowl.
- In small bowl, whisk together the lemon/lime juice, zests and olive oil. Pour over couscous. Toss gently to coat.
- Fold in the cilantro, onions and tomatoes. Drain and rinse the beans, then fold them in with the avocados and olives.
- Serve immediately. Store leftovers, covered, in refrigerator. Salad will keep for several days.
- For the Vegetarian option use the vegetable broth.