Trying to find some variation to the stero-typical Friday fish fry or baked brown beans, I will be offering the following for dinner tonight.
Black Bean and couscous salad:
Prep time: 30 minutes
Ready in: 35 minutes
Servings: 8 people
1 cup uncooked couscous
1 1/4 cups chicken 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 to taste
Bring chicken 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.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and 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 and serve at once or refrigerate until ready to serve.
(Not being a big fan of its flavour - I do not add the cilantro!)
Found on: Allrecipes.com
Obviously I have to double this recipe and I will be serving it with (store bought) corn tortillas lightly fried on a dry (no grease or oil) frying pan with hummus on the side to dip the tortillas in.