Saturday, March 06, 2010

Now I need to go shopping...

I've made this winner twice so far, and had to look up the recipe four times in the process. And there are a number of look-alike recipes out there too, so finding it each time has been quite the adventure - especially when I'm rushing. Hopefully now I'll be able to find it without having to read a dozen recipes until I find the 'right' one.

Black Bean & Couscous Salad
Serves 8
  • 1 cup uncooked couscous
  • 1¼ cups chicken broth
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime/lemon juice
  • 1 teaspoon red wine vinegar
  • ½ teaspoon ground cumin
  • 8 green onions, chopped (approximately 1 bunch)
  • 1 red bell pepper, seeded and chopped
  • ¼ cup chopped fresh cilantro (use the whole bunch)
  • 1 cup frozen corn kernels, thawed
  • 2 (15 ounce) cans black beans, drained
  • 1 teaspoon salt and ½ teaspoon pepper (or to taste)
1. Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Serve with pretty much anything Mexican!

I love that it's so easy to put together. The most time consuming part is chopping the vegetables so even if you start from scratch you can pull this one off in less than 20 minutes.


  1. And the gluten-free crowd can make it with quinoa! Thanks for the recipe!

  2. That looks SO healthful and delicious! I love it! Thanks for sharing. :-)