Black Bean and Couscous Salad
You will need to season this to your taste, i like mine with a bite to it, if you dont like hot peppers you can use a red bell pepper, you need the red for color, it looks better."This recipe was good. It didn''t say what kind of hot red peper to use, I used an Anaheim, and it wasn''t very spicy. 1/2 of the recipe would have been more than enough, I neglected to read the amount it served. It would be a good fairly inexpensive pot-luck salad or for a meal with guests. " - scturner97
Yield: 10 Ready in 15 minutes
favorite of 82 people 49 people want to try
Verified by stevemur
|1 cupuncooked couscous|
|1 1/4 cupsChicken broth|
|3 tablespoonsExtra Virgin Olive Oil|
|1 tablespoonLemon juice|
|2 tablespoonsFresh lime juice|
|1 teaspoonRed wine vinegar|
|1 tablespoonBalsamic vinegar|
|1/2 teaspoonGround cumin|
|8 green onions; chopped|
|1 Hot red hot Peppers; chopped|
|1/4 cupFresh Cilantro; chopped|
|1 cupCanned Corn|
|2 15-oz cansblack beans; drained|
|salt and pepper|
Black Bean and Couscous Salad Preparation
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.
In a large bowl, whisk together the olive oil, lime juice, lemon juice, vinegar and cumin.
Add green onions, red pepper, cilantro, corn and beans, and toss to coat.
Fluff the couscous well, breaking up any chunks.
Add the couscous to the marinade in a bowl, verses the other way around
It is basically ready to serve, but i like to chill mine, its better when it is cold
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