1 cup couscous
2 tomatoes, peeled & chopped
3 scallions -- chopped
1 can red kidney beans (15 ounces) -- rinsed and drained
1 cup canned corn -- drained
1/2 red bell pepper -- chopped
lemon juice
1 tablespoon olive oil
Soak the couscous in about double its volume of boiling water, until all the water is absorbed. Let cool. Mix
everything together, season and dress with lemon juice, and olive oil. Refrigerate for at least two hours to let flavors
combine.
