Couscous and Black Bean Salad
Source of Recipe
Source: Cooking Light magazine
Recipe Introduction
Serve this with grilled chicken for a zesty side dish, or as a filling main entree.
List of Ingredients
1 large orange
1/8 teaspoon salt
2/3 cup uncooked couscous
1 cup canned black beans, rinsed and drained
1/2 cup chopped red bell pepper
1/4 cup chopped green onions
2 tablespoons chopped fresh parsley
1 tablespoon seasoned rice vinegar
1-1/2 teaspoons vegetable oil
1/4 teaspoon ground cumin
Recipe
Grate 1/4 teaspoon orange rind, and set aside. Squeeze juice from orange over a bowl; reserve 1/4 cup juice, and set aside. Add water to remaining juice in bowl to equal 1 cup. Bring water mixture and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes.
Fluff with a fork. Cool slightly. Stir in orange rind, beans, bell pepper, onions, and parsley. Combine reserved 1/4 cup orange juice, vinegar, oil, and cumin. Add couscous mixture; toss well. Store salad in an airtight container in refrigerator.
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