Black Bean & Couscous Salad

Ingredients

  • 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 

Directions

  1. 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. 

  1. Add green onions, red pepper, cilantro, corn and beans.  

  1. In a large bowl, whisk together the olive oil, lime juice, vinegar, and cumin. Toss together. 

  1. 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.

Total Time
35 min
Prep Time
15 min
Servings
7
Nutrition Facts

per ½ cup 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