Fluffy couscous mixed with green onions, red pepper and black beans. This makes a great lunchbox filler for a day out; interesting textures and flavors combined in one delicious salad.
85 g uncooked couscous
170 ml chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
4 green onions, chopped
1/2 red bell pepper, seeded and chopped
1 can black beans, drained
salt and pepper to taste
How It’s Made?
Step 1: Bring chicken broth to a boil in a large saucepan and stir in the couscous. Cook for about 5-7 minutes or according to the instructions on the package.
Step 2: In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper and beans and toss to coat.
Step 3: Use a fork to fluff the couscous, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and refrigerate until ready to serve.