Ingredients
-
2
-
1
-
1/3
-
1/3
-
5
-
2
-
1/4
-
1/4
-
1
-
2
-
1
-
1/3
-
-
-
Directions
Couscous Corn and Black Bean Salad, This is a variation of a recipe I’ve been making for years I’ve added the black beans to make it a nice vegetarian dish , We enjoyed this used parsley instead of cilantro but I didn’t think it added much to the dish I will be sure to try cilantro next time I also left out the tomatoes which in hindsight took some of the flavor away from the salad, so I will add some next time I decreased the oil to 1/4 cup, doubled the lime juice, and added 1 tsp of cumin There were no leftovers! I will make again–thanks for posting , I have made a different version of this before, but not for a few years and it seems that author changed the recipe since! This is very close to the original one I had liked used a T or so dried cilantro which worked great (I don’t love cilantro and this seemed more subtle) I also added about 1/4 C parmesan cheese sounds odd, but I had tried it before to give just a little more flavor and liked it Served with tequila lime chicken
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Steps
|
1
Done
|
In 2 Quart Saucepan, Bring Broth to Boil. |
|
2
Done
|
Stir in Couscous; Cover. Remove from Heat and Let Stand 5 Minutes. Fluff With a Fork. |
|
3
Done
|
Place Couscous in a Large Bowl. |
|
4
Done
|
Combine Olive Oil, Cilantro, Lime Juice, Garlic, Salt and Pepper. |
|
5
Done
|
Gently Fold Into Couscous. |
|
6
Done
|
Add Remaining Ingredients and Fold Gently. Adjust Salt and Pepper to Taste. |
|
7
Done
|
Refrigerate, Covered, For at Least One Hour, or Overnight. |
