I’ve been experimenting with my black bean couscous salad for a little while now. I’m not sure where I found the recipe originally. Likely somewhere online, no doubt. I’ve tweaked it a bit, but have found that whenever I deviate too far from the original it just isn’t as scarfable. (Last time I made it, I was out of lime juice, so decided I’d substitute a raspberry vinagrette for the olive oil/vinegar/lime juice component. It was nice, but not as good.) As it’s a nice cool summery food I figured it was a good thing to make coming off the weather of last week (100+ a couple of days, ack).

Black Bean Couscous Salad

1 C couscous
1 1/4 C broth (I usually use chicken, a vegetable broth can be used to make it vegetarian)
3 T olive oil
2 T lime juice
1 tsp red wine vinegar
1/2 tsp cumin (to taste, sometimes I’ll add more)
8 green onions (sliced finely)
1 red bell pepper (or green, or yellow, or orange. This time I used orange because the red peppers at the store were skanky.)
1/4 C chopped cilantro
1 C corn (easiest to use frozen that’s been defrosted)
2 15 oz. cans of black beans (drained and rinsed)
salt and pepper (I often use a garlic pepper blend)

1. Chop pepper, cilantro, and onions. Drain and rinse beans. Thaw corn.

2. Bring broth to a boil in a 2 quart sauce pan. Once it’s reached boiling, remove from the heat and stir in the couscous. Cover and let stand for 5 minutes.

3. Whisk together the oil, juice, vinegar and cumin. Add the chopped pepper, cilantro, onions, beans and corn. Toss to coat.

4. Fluff the couscous and add to the vegetable mixture. Toss again and chill.

It’s best to make it beforehand and let it set for a few hours (or even overnight) so the oil mixture can soak into everything nicely. It’s a happy thing to take for work pot-luck kinds of things, as it can easily be made completely vegetarian, it’s easy, and yields a pretty large amount of food for little work. It also is quite nice wrapped up in a tortilla with a bit of cheese.