per serving:
Calories: 242
Fat: 7 g
Saturated Fat: 7 g
Sodium: 210 mg
Carbohydrate: 37 g
Added Sugar: 2 g
Dietary Fiber: 2 g
Protein: 9 g
1 cup uncooked couscous
1 ¼ cups low-sodium chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons lime juice
1 teaspoon red wine vinegar
½ teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
¼ cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 cans (15 ounces each) black beans, drained and rinsed
Wash hands with soap and water.
Bring broth to a boil in a 2-quart saucepan. Add couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
Add green onions, red pepper, cilantro, corn and beans.
In a large bowl, whisk together the olive oil, lime juice, vinegar, and cumin. Toss together.
Fluff the couscous with a fork, breaking up any chunks. Add to the vegetables and mix well.
Store in an airtight container and refrigerate for up to five days.