Eurydice (eurydice72) wrote,
Eurydice
eurydice72

Black Bean and Couscous Salad

So my little health scare in August lit a fire under me. I started being better about my food back in June, but I decided I needed to be more diligent. So, since there's a couple people on my flist who've had success with Weight Watchers, and I tried a similar program in the UK that helped me lose 40 pounds (before we moved to the US and everything went to hell, lol), I went and signed up this week. Weekly meetings and all. I know I can follow the plan, but I seriously need the accountability of weighing in with strangers every week. It's the only way I'll stick with it.

So I'll be trying a lot of new recipes in my quest for healthier fare. First one that's worthy to share is a Black Bean and Couscous Salad that's wonderfully light.

Black Bean and Couscous Salad

INGREDIENTS
1 cup uncooked couscous
1 1/4 cups chicken broth
3 tbsp extra virgin olive oil
2 tbsp fresh lime juice
1 tsp red wine vinegar
1/2 tsp ground cumin
4 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
1 (15 ounce) can black beans, drained and rinsed

DIRECTIONS
1. Bring broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover and remove from heat. Let stand for 5 minutes.
2. Whisk together the olive oil, lime juice, vinegar and cumin.
3. Combine green onions, red pepper, cilantro, corn, and beans in a bowl.
4. Drizzle dressing over vegetables and toss to coat.
5. Fluff the couscous well, breaking up any chunks. Add vegetables and mix well.

NOTES: Serves 8 as a side dish, and is good both warm and cold.
Tags: diet, recipes
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