Ingredients
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1 cup uncooked couscous
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1 1/4 cups chicken broth
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1/4 cup extra virgin olive oil
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1/4 cup fresh lime juice
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1 tablespoon red wine vinegar
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2 teaspoons cumin
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1 red pepper, seeded and chopped
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1/3 cup cilantro
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2 tablespoons garlic, crushed
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8 green onions, chopped
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1 (16 ounce) can black beans, rinsed and drained
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1 -2 tomatoes, diced
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1 jalapeno, seed and diced
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1 cup feta cheese
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1 cup frozen whole kernel corn
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salt and pepper
Instructions
- Bring chicken broth to boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from the heat. Let stand 5 minutes.
- In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.
- Add green onions, red pepper, cilantro, corn, optional tomatoes 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 and sprinkle feta cheese on top.
- Serve at once or refrigerate until ready to serve.