Black Bean & Couscous Salad | Food | Illinois Extension
1 cup uncooked couscous 1 ¼ cups low-sodium chicken broth 3 tablespoons extra virgin olive oil 2 tablespoons lime juice 1 teaspoon red wine vinegar ½ teaspoon ground
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at extension.illinois.edu.
Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Fork
- Colander
- Can opener
- Airtight container
- Refrigerator
Ingredients
- 1 cup uncooked couscous
- 1 ¼ cups low-sodium chicken broth
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- 1 teaspoon red wine vinegar
- ½ teaspoon ground cumin
- 8 green onions, chopped
- 1 red bell pepper, seeded and chopped
- ¼ cup chopped fresh cilantro
- 1 cup frozen corn kernels, thawed
- 2 cans (15 ounces each) black beans, drained and rinsed
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