Sometimes food turns out so darn pretty that you
almost don't want to eat it. (Huge emphasis on the word "almost" there.) Clearly, this couscous and beans dish presented one of those difficult situations. Luckily though, hunger typically trumps my love of aesthetics, and this salad presented no exception.
Thus, I'm happy to report that I enjoyed this dish down to the very last bite. It has a somewhat subtle taste: no over-powering flavors; no ingredients screaming "notice me!" Truthfully, it's one of those meals that doesn't instantly strike you as fantastic. However, the more of it you eat, the more amazing it tastes.
Trust me on this...
(inspired by allrecipes.com)
1 cup whole wheat couscous*
1
1/4 cups vegetable broth*
2 (150z) cans black beans, thoroughly rinsed & drained
1 cup frozen corn
3/4 red bell pepper, seeded & chopped
5 green onions, chopped
1/4 cup fresh cilantro, roughly chopped
3 Tbsp. extra virgin olive oil
2 Tbsp. fresh lime juice
1 tsp. red wine vinegar
1/2 tsp. ground cumin
1 pinch salt
10 grinds freshly ground black pepper
1.) Cook couscous according to directions, replacing water with vegetable broth.
2.) In a small bowl, whisk together the olive oil, lime juice, vinegar, cumin, salt, & pepper. Set the dressing aside.
3.) After the couscous has finished cooking, fluff it gently with a fork, & transfer it into a large bowl. Stir the beans, corn, red pepper, & green onion into the couscous.
4.) Pour the dressing over the couscous mixture, stirring to coat.
5.) Stir in the fresh cilantro, taste for salt/pepper, & add if necessary.
6.) Serve immediately, or refrigerate & serve later. (This salad is best at room temperature.)
*Variation: You can also use a box of Near East's
Near East's "Roasted Garlic & Olive Oil" wheat couscous (instead of using plain, wheat couscous) when making this dish. If you do so, omit the vegetable broth and use water instead.
couscous and black bean salad
