Today We’re Gonna Be Making This Super Easy Black Bean Couscous Salad.
- 2 cups Of Uncooked Couscous
- 2 And 1/2 Cups Of Vegetable Broth
- 6 Tablespoons Of Extra-Virgin Olive Oil
- 4 Tablespoons Of Fresh Lime Juice
- 2 Teaspoons Of Red Wine Vinegar
- 1 Teaspoon Of Ground Cumin
- 2 Bunches Of Green Onions Chopped
- 2 Red Bell Peppers Seeded
- 1/2 Cup Of Chopped Fresh Cilantro
- 2 Cups Of Frozen Corn Kernels Thawed
- 15 Ounce Cans Of Low-Sodium Black Beans
1You’re going to need 2 cups of uncooked couscous 2 and 1/2 cups of vegetable broth 6 tablespoons of extra-virgin olive oil 4 tablespoons of fresh lime juice 2 teaspoons of red wine vinegar 1 teaspoon of ground cumin 2 bunches of green onions chopped 2 red bell peppers seeded and chopped 1/2 cup of chopped fresh cilantro 2 cups of frozen corn kernels thawed for 15 ounce cans of low-sodium black beans drained and rinsed.
2Salt and pepper to taste in our case we’re using low sodium salt seasonings let’s get cooking first step would be to bring your vegetable broth to a boil once your vegetable broth is brought to a boil add your couscous stir it in take it off the heat cover and let it sit for 5 minutes in a large bowl whisk together the olive oil lime juice red wine vinegar cumin once that’s wisp together.
3You want to add your green onions red bell pepper cilantro corn intervenes in toss to coat this is a nice summer salad because you have all the colors we have the black when the black beans yellow from the corn right from the bell peppers the green from the green onions next step would be to fluff your couscous with a fork breaking up any chunks.
4Once your couscous is all fluffed up it should look something like this next step would be to add the couscous to the salad and mix it well at this point you can add some seasonings to your tastes in our case we’re using some salt free lemon pepper seasoning and some black pepper and give it a final mix.