This is a great one we use a lot in the summertime because it can sit out for long periods of time. My family is not a fan of bell peppers, so I substitute grape tomatoes and neighbors always rave about the taste and beautiful colors. If you are new to couscous, don't be afraid, it's just semolina pasta in fine little specs. Sometimes you can get multi colored couscous for more colorful presentation!
Black Bean and Couscous Salad
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.