Black Beans and Couscous
10 ounces couscous
2 tablespoons fresh lime juice (or lemon juice)
1 teaspoon red wine vinegar
3 Tbsp. Non Fat Italian Salad Dressing
1/2 teaspoon ground cumin
8 green onions (1 cup chopped)
1 medium red or green bell pepper
1/4 cup chopped fresh cilantro or parsley
1 cup frozen corn
2 (15 ounce) cans black beans, drained, or 4 cups prepared dried beans
Bring 2 1/4 cups water to boil in 2-quart or larger sauce pan and stir in couscous.
Cover, remove from heat. Let stand 5 minutes.
In 3 quart serving bowl, stir together lime juice, vinegar, salad
dressing, and cumin. Chop green onions and enough of green tops to make 1 cup. Pour into
bowl. Seed and chop bell pepper into bite-size pieces, adding it to bowl as you go. Add
cilantro or parsley
Pour frozen corn into colander and rinse in cold water to soften slightly. Drain well
and add to bowl. Stir to mix vegetables and dressing. Drain and rinse black beans with
cold water. Drain again to remove as much water as possible, and all to bowl.
Using same colander, rinse couscous well with cold water, fluffing thoroughly with fork
to break up any chunks. Drain well and add to bowl. Stir to mix couscous and vegetables
well and to coat with dressing. Season with salt and pepper to taste and serve at once or
refrigerate until ready to serve.
Makes 6 servings.
Modified recipe from Fat Free Cook
