Ingredients:
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
Directions:
1 Bring chicken broth to a boil in a 2-quart or larger sauce pan and stir in the couscous.
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
Directions:
1 Bring chicken broth to a boil in a 2-quart or larger sauce pan and stir in the couscous.
2
Cover the pot and remove from heat.
3
Let stand for 5 minutes.
4
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.
5
Add green onions, red pepper, cilantro, corn and beans, and toss to coat.
6
Fluff the couscous well, breaking up any chunks.
7
Add to the bowl with the vegetables and mix well.
8
Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
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