Ingredients
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2 cups vegetable broth (or chicken)
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1 (10 ounce) box couscous
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1/3 cup extra virgin olive oil
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1/3 cup chopped fresh cilantro
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5 tablespoons fresh lime juice
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2 teaspoons minced garlic
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2 tomatoes, diced
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1 (15 ounce) can black beans, drained and rinsed
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1/3 cup thinly sliced green onion
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1 cup fresh corn kernel, roasted (or use frozen, or canned)
Instructions
- In 2 quart saucepan, bring broth to boil.
- Stir in couscous; cover. Remove from heat and let stand 5 minutes. Fluff with a fork.
- Place couscous in a large bowl.
- Combine olive oil, cilantro, lime juice, garlic, salt and pepper.
- Gently fold into couscous.
- Add remaining ingredients and fold gently. Adjust salt and pepper to taste.
- Refrigerate, covered, for at least one hour, or overnight.