Author: Thrive Carolinas

Black Bean Couscous Salad

Ingredients 1¼ cups chicken broth 1 cup uncooked couscous 4 tablespoons olive oil 2 limes, juiced and zested 1 tablespoon red wine vinegar 4-5 scallions, chopped 1 red bell pepper, seeded and chopped 1/2 cup chopped fresh cilantro 1 1/2 cup frozen fire-roasted corn kernels, thawed 2 (15-ounce) cans of black beans, drained salt and freshly ground black pepper, to taste Optional additions: 1/2 cup feta cheese, kalamata olives, and/or chikpeas Directions While chopping the onion, herbs, and pepper, bring chicken broth to a boil in a small saucepan and stir in couscous. Remove pot from the heat and cover and let stand. Whisk together olive oil, lime juice, vinegar, and lime zest in a large bowl. Add and toss red pepper, black beans, cilantro, scallions, and fire-roasted corn. Season with salt and pepper. Using a fork, fluff couscous to break...