Zutaten für Black Bean Cous Cous Salad
- 1 cup couscous
- 1 ½ cups chicken broth
- Extra Virgin Olive Oil
- Fresh Lime Juice
- Red Wine Vinegar
- 1 teaspoon ground cumin
- ½ cup chopped red bell pepper
- ½ cup chopped fresh cilantro
- Garlic
- 1 cup chopped green onions
- Black Beans
- ½ cup chopped tomatoes (optional)
- Jalapeno
- ½ cup crumbled feta cheese
- Frozen Whole Kernel Corn
- Salt And Pepper
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Zubereitung von Black Bean Cous Cous Salad
- Bring 1 ½ cups of chicken broth to a boil in a medium saucepan.
- Stir in 1 cup couscous.
- Remove from heat, cover, and let stand for 5 minutes.
- While couscous rests, whisk together ¼ cup olive oil, 2 tablespoons lime juice, 1 tablespoon red wine vinegar, and 1 teaspoon ground cumin in a large bowl.
- Add 1 cup chopped green onions, ½ cup chopped red bell pepper, ½ cup chopped fresh cilantro, 1 cup frozen corn (thawed), 1 (15-ounce) can black beans (rinsed and drained), and ½ cup chopped tomatoes (optional).
- Gently toss to coat all ingredients in the dressing.
- Fluff the couscous with a fork, breaking up any clumps.
- Add the fluffy couscous to the bowl with the vegetables and gently mix.
- Season generously with salt and pepper to taste. Sprinkle with ½ cup crumbled feta cheese.
- Serve immediately or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
5g
Fat
5g
Carbs
12g
