Thursday, September 18, 2008

Southwest Couscous Salad

This is a tried and true favorite. It's great for potlucks, picnics, casual get togethers...pretty much anything!!

Southwest Couscous Salad

1 cup uncooked couscous
1 1/4 cups chicken broth
6 tablespoons extra virgin olive oil
4 tablespoons fresh lime juice
2 teaspoons red wine vinegar
1 teaspoon ground cumin
4 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
2 cups frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste

Bring broth to a boil. Add couscous and stir. Cover and remove from heat.

Whisk together vinegar, oil, lime juice, and cumin. Add onion, bell pepper, cilantro, corn, and beans. Toss well.

Break up couscous with a fork. Add to vegetable mixture. Stir until well mixed.

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