Todays second recipe is a Tex Mex Cous Cous Salad. It is a cold salad, and perfect for a light lunch, or even a little snack. It's packed with crisp veggies and lots of flavor. I found this recipe online a couple years ago and just adjusted it to suit my tastes better. I apologize for the picture. I took this picture of it when I made it a for lunch a few months back and since I wasn't making a fresh batch today I had to use the old picture.
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What you need:
1 cup uncooked couscous
1 1/4 cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
1/2 of a large onion, chopped
1 red bell pepper, seeded and chopped1 yellow bell pepper, seeded and chopped
1/4 cup chopped fresh parsley (or cilantro)
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper |
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Directions:
Bring chicken broth to a boil in a sauce pan and stir in the couscous.
Cover the pot and remove it from heat and let the cous cous sit, covered for 5 minutes.
While the cous cous is resting, In a large bowl, whisk together the olive oil, lemon juice, vinegar and cumin.
Add the green onions, red & yellow pepper, corn and beans to the dressing.
Remove the lid from the cous cous, and Fluff the couscous well with a fork, breaking up any big clumps and transfer to the bowl containing the vegetable & dressing mixture.
Mix everything well, making sure it's all coated evenly.
Season with salt and pepper and garnish with Parsley (if you're feelin fancy, I always feel fancy...)
