Black Bean Couscous Salad

September 2nd, 2009

This post is part of a Labor Day Recipe Blog Hop (which basically means a bunch of people post on a similar topic and they’re all compiled in one place). You can check out other recipe suggestions at Mommy’s Online Garage Sale.

My absolute favorite summertime cookout recipe is Black Bean Couscous Salad. I found it on Allrecipes and it is both delicious and really easy (two absolute requirements if I’m cooking anything for a crowd!). It’s pretty flexible, too, so feel free to throw in other vegetables and play with the quantities. It’s also good with chicken if you’re looking for a heartier meal.

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 and rinsed
salt and pepper to taste
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, 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 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.

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