Black Bean Cous-Cous Salad

Recipe by Galley Wench
READY IN: 2hrs 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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