Ingredients
-
1
-
1 1/4
-
3
-
2
-
1
-
1/2
-
8
-
1
-
1/4
-
1
-
-
-
-
-
Directions
Black Bean and Couscous Salad, This is great for a buffet! A marriage of couscous and fresh veggies held together by a Southwestern flavored dressing!, Really enjoyed this recipe. I ended up having to make a couple of changes due to not having/forgetting to pick up some of the ingredients. The first change was that, in place of green onions, used about a quarter cup of chopped yellow onions and sauted it in olive oil. I then added the broth over the onions, brought it to a boil and added the couscous. The second change was that used lemon juice instead of lime juice. Overall, it still tasted fantastic and I will definitely make it again and look forward to finding out the taste difference when using lime juice and green onions., used half of the recipe and instead of couscous 1/2 cup uncooked quinoa. Instead of red wine vinegar – lime infused vinegar No corn AMAZING.
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Steps
|
1
Done
|
Bring Chicken Broth to a Boil in a 2-Quart or Larger Sauce Pan and Stir in the Couscous. |
|
2
Done
|
Cover the Pot and Remove from Heat. |
|
3
Done
|
Let Stand For 5 Minutes. |
|
4
Done
|
in a Large Bowl, Whisk Together the Olive Oil, Lime Juice, Vinegar and Cumin. |
|
5
Done
|
Add Green Onions, Red Pepper, Cilantro, Corn and Beans, and Toss to Coat. |
|
6
Done
|
Fluff the Couscous Well, Breaking Up Any Chunks. |
|
7
Done
|
Add to the Bowl With the Vegetables and Mix Well. |
|
8
Done
|
Season With Salt and Pepper to Taste and Serve at Once or Refrigerate Until Ready to Serve. |
