Black Bean Cous-Cous Salad
QETH .... a quick, easy, tasty and healthy middle eastern dish. NOTE: I agree with reviewers that this salad needs to be kicked-up-a notch, so I've made some revisions as of 7/1/09.
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INGREDIENTS
Nutrition- 1cup uncooked couscous
- 1 1⁄4cups chicken broth
- 1⁄4
- 1⁄4cup fresh lime juice
- 1tablespoon red wine vinegar
- 2teaspoons cumin
- 1red pepper, seeded and chopped
- 1⁄3cup cilantro
- 2
- 8
- 1
- 1 -2
- 1jalapeno, seed and diced (optional)
- 1
- 1
- salt and pepper
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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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