|Preparation Time||10 Minutes|
|Cook Time||5 Minutes|
|Total Time||15 Minutes|
|Main Ingredient||Black Beans; Couscous|
|Category||Beans & Legumes; Rice & Grains|
|Type||Main Dish; Side Dish|
|Diet||Low Calorie; Low Fat; Low Cholesterol; Low Sodium; Heart Healthy; High Fiber; High Protein|
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 fresh cilantro, chopped
1 cup frozen corn kernels, thawed
Two 15-ounce cans black beans, drained
Bring the 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 it stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar, and cumin. Add the green onions, red pepper, cilantro, corn, and beans, and toss to coat.
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.
Calories: 227 cal
Saturated fat: <1g
Polyunsaturated fat: 1g
Monounsaturated fat: 3g