Black Bean and Couscous Salad

Recipe View In a medium saucepan, bring the chicken broth to a rolling boil. (2 minutes)

Recipe View Stir in the couscous, cover the saucepan tightly, and remove from heat. Let stand for 5 minutes to allow the couscous to absorb the liquid and become fluffy.

Recipe View While the couscous is steaming, prepare the dressing. In a large bowl, whisk together the olive oil, lime juice, red wine vinegar, and ground cumin until well combined. (1 minute)

Recipe View Add the drained black beans, sliced green onions, diced red bell pepper, thawed corn kernels, and chopped cilantro to the bowl with the dressing. Toss gently to coat all the ingredients evenly. (2 minutes)

Recipe View Once the couscous is ready, fluff it with a fork to separate the grains and prevent clumping. (1 minute)

Recipe View Add the fluffed couscous to the bowl with the vegetables and dressing. Mix well to combine, ensuring that the couscous is evenly coated with the dressing and distributed throughout the salad. (2 minutes)

Recipe View Season the salad generously with salt and freshly ground black pepper to taste. Adjust the seasoning as needed to enhance the flavors. (1 minute)

Recipe View Serve the Black Bean and Couscous Salad immediately, or chill in the refrigerator for later. The salad can be stored in an airtight container in the refrigerator for up to 3 days.