Black Bean Couscous Salad

I’ve likely posted this before, but I was reminded because I have a holiday party at work this week to take something to, and this is what I often take to these sorts of things because it’s easy and vegetarian friendly.

1 cup uncooked couscous
1 1/4 cups veggie 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
salt and pepper

Bring veggie broth to a boil in a 2 quart or so sauce pan and stir in couscous. Cover the pot and take off the stove. Let it stand for 5 minutes while the couscous absorbs the broth. In a large bowl, mix the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss until the vegetables are coated. Take the couscous out of the pan and fluff the couscous it to break up any clumps, add to the bowl with the vegetables and mix. Season with salt and pepper. You can serve it right then, or keep it in the fridge for days.

I’ll also heat it up a bit and serve it with flavored tortillas and a bit of shredded jack cheese or similar. Also nice in that setting is some guacamole. I’ve also done this with chicken broth instead of veggie and then putting in some cooked chicken that I’ve marinated and poached in lime juice/cumin/etc.