Wednesday, June 2, 2010

Yummy Black Bean Couscous

I made this for lunch today.  It makes a ton, so I guess I'll be eating it for while.  It is very yummy and filling for only 5 points a cup.

Black Bean Couscous Salad
From Aunt Tricia
5 pts per cup

1 cup uncooked couscous (I used whole wheat)
1 1/4 cup chicken broth
3 T. extra virgin olive oil
2 T. Fresh lime juice
1 tsp red wine vinegar
1/2 tsp ground cumin
8 green onions chopped
1 red bell pepper, seeded and chipped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernals, thawed
2 cans black beans, drained (I used 2 cups cooked dry black beans)
salt and pepper to taste

Bring Chicken broth to a boil in a 2-qt or larger sauce pan and stir in the couscous.  Cover the pot and remove from heat.  Let stand for 5 min.  In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.  Add green onions, red pepper, cilantro, corn and beans.  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.  Serve now or refridgerate until ready to serve.

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