Ingredients
- 1 cup uncooked couscous
- 1 cup chicken broth, vegetable broth, or water
- 1 (15 ounce) can black beans, drained
- 3 tablespoons olive or avocado oil
- 2 tablespoons lime juice
- 2 teaspoons red wine vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 4–5 green onions, chopped
- 1 red bell pepper, seeded and chopped
- 1/2 cup chopped fresh cilantro
- 1 cup corn
- salt and pepper to taste
Instructions
- Add broth or water to a medium pot and add in couscous. Bring to a boil and cook until couscous is done. Remove from pot, fluff with a fork and set aside
- In a large bowl, whisk together the oil, lime juice, vinegar, garlic and cumin. Add the couscous and all of the vegetables and beans and stir to combine
- Season with salt and pepper to taste, add any additional garlic powder, lime juice or vinegar to taste, and refrigerate for at least an hour prior to serving
Notes
Vegetarian: Just make sure to use vegetable broth or water for the couscous.
Gluten Free: Swap out regular couscous for a gluten free variety and cook according to instructions on packaging. (Try Gefen or Streits)
Find it online: https://healthyheartyrecipes.com/black-bean-couscous-salad/