Black bean and couscous salad
335 cals, 14p, 40c, 8f (per meal)
3 tbsp (45mL)
4 dash (1g)
1 medium (approx 2-3/4" long, 2-1/2 dia.) (119g)
2 can(s) (878g)
4 dash (3g)
1 1/4 cup(s) (mL)
4 dash, ground (1g)
1 cup (173g)
1 cup (164g)
2 tbsp (30mL)
1
Bring vegetable 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.
2
In a large bowl, whisk together the olive oil, lime juice, and cumin. Add red pepper, corn and beans and toss to coat.
3
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well.
4
Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.