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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (221g) Recipe makes 10 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 241 | ||
| Calories from Fat 44 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.0g | 7% | |
| Saturated Fat 0.8g | 3% | |
| Monounsaturated Fat 3.1g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 101mg | 4% | |
| Potassium 463mg | 13% | |
| Total Carbohydrate 39.2g | 13% | |
| Dietary Fiber 9.2g | 36% | |
| Sugars 0.9g | ||
| Protein 11.2g | 22% | |
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Ingredients
- 1 cup uncooked couscous
- 1 1/4 cups chicken broth
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon ground cumin
- 8 green onions, chopped
- 1 red bell pepper, seeded and chopped
- 1/4 cup chopped fresh cilantro
- 1 cup frozen corn kernels, thawed
- 2 (15 ounce) cans black beans, drained
- salt and pepper
Directions
1
Bring chicken broth to a boil in a 2-quart or larger sauce pan and stir in the couscous.2
Cover the pot and remove from heat.3
Let stand for 5 minutes.4
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.5
Add green onions, red pepper, cilantro, corn and beans, and toss to coat.6
Fluff the couscous well, breaking up any chunks.7
Add to the bowl with the vegetables and mix well.8
Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
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- Course > Main Dish > One-Dish Meal
- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Beans > Black Beans
- Cuisine > North American > United States > Southwestern
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Refrigerator
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
Featured Reviews for This Recipe
From: neodymm
On Jul 19, 2008
Quite tasty and very easy to make. We took this to a beach park potluck picnic today and received many compliments. I doubled the recipe and adjusted the spices to taste. I used the roasted garlic and olive oil flavored couscous and it added a nice hint of flavor. This could also be a quick vegetarian dinner, maybe with some avocado and diced fresh tomatoes mixed in, too. Lots of possibilities with this simple recipe!
From: Chef #829099
On Jul 16, 2008
Extremely easy to make and very very tasty. Would definitely recommend
From: Mirj
On Apr 20, 2002
Truly original and truly delicious. This is one of the most colorful salads I have ever eaten. The glistening black beans looked great against the creamy white of the couscous, offset by the brilliant red of the pepper and the dark green of the cilantro. The yellow of the corn really stand out next to the beans. I only used one can of beans and this was a huge salad. It went quickly, it really complements the taste of grilled meat! Thanks Yooper, this is a winner!
From: Kate in Ontario
On Jun 17, 2002
This salad is great- wonderful mix of colour and flavour. I used only one can of beans and it was plenty. I also added 1 heaping tablespoon of Tex-Mex seasoning to give it lots of zing. Will definately make it again.
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