Ingredients
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1 cup uncooked couscous
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1 1/4 cups chicken broth or 1 1/4 cups vegetable broth
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2 -3 tablespoons extra virgin olive oil
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2 tablespoons fresh lime juice
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1 teaspoon red wine vinegar
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1/2 teaspoon ground cumin
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5 -8 green onions, chopped (white and green parts)
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1 red bell pepper, seeded and chopped
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1 fresh jalapeno pepper, seeded and chopped
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1/4 cup chopped fresh cilantro
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1 (15 -30 ounce) can black beans, drained
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salt and pepper, to taste
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1 (1 1/4 ounce) envelope goya salad and veggie seasoning
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1 grated carrot
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1 cup corn kernel (fresh is best, but use what you have on hand)
Instructions
- Bring broth to a boil in a 2-quart or larger saucepan and stir in the couscous.
- Cover and remove from heat.
- Allow to stand for 5 minutes.
- In a large bowl, whisk together the olive oil, lime juice, vinegar, cumin, and Goya seasoning (if using).
- Add green onions, carrot, red and jalapeno peppers, corn, cilantro, and beans.
- Toss to coat.
- Fluff the couscous with a fork.
- Add to the veggie mixture, and mix well.
- Season to taste with salt and pepper.
- Can be served immediately, or may be chilled first.
- For vegetarians use the vegetable broth.