Cilantro and Citrus Couscous Salad

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.

• Ready In: 50 mins
• Serves: 10

Ingredients

• 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

Directions

1. 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.
2. In small bowl, whisk together the lemon/lime juice, zests and olive oil. Pour over couscous. Toss gently to coat.
3. Fold in the cilantro, onions and tomatoes. Drain and rinse the beans, then fold them in with the avocados and olives.
4. Serve immediately. Store leftovers, covered, in refrigerator. Salad will keep for several days.
5. For the Vegetarian option use the vegetable broth.