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Confetti Couscous Salad

 Confetti Couscous Salad
Bursting with color and flavor, this delightful side dish will take any entree up a notch. Suzanne Kesel — Cohocton, New York
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 cup reduced-sodium chicken broth
  • 1 cup uncooked couscous
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3/4 cup frozen corn, thawed
  • 1 medium sweet red pepper, chopped
  • 6 green onions, chopped
  • 1/4 cup minced fresh cilantro
  • DRESSING:
  • 2 tablespoons plus 1 teaspoon olive oil
  • 2 tablespoons lime juice
  • 1-1/2 teaspoons red wine vinegar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Pine nuts, optional

Directions

  • In a large saucepan, bring broth to a boil. Stir in couscous. Remove
  • from the heat; cover and let stand for 5-10 minutes or until broth
  • is absorbed.
  • Fluff with a fork. Stir in the beans, corn, red pepper, onions and
  • cilantro. In a small bowl, whisk the oil, lime juice, vinegar,
  • cumin, salt and pepper. Drizzle over salad and toss to coat.
  • Sprinkle with pine nuts if desired. Yield: 6 servings.

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Confetti Couscous Salad (continued)

Nutritional Facts: 3/4 cup (calculated without pinenuts) equals 245 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 335 mg sodium, 41 g carbohydrate, 5 g fiber, 9 g protein.