2011 Confetti Couscous Salad

By boandozzy

3/4 cup (calculated without pinenuts) equals 245 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 335 mg sodium, 41 g carbohydrate, 5 g fiber, 9 g protein. Originally published as Confetti Couscous Salad in Healthy Cooking June/July 2010, p16

Ingredients

• DRESSING:
• 1 cup reduced-sodium chicken broth
• 1 cup uncooked couscous
• 1 can (15 ounces) black beans, rinsed and drained
• 3/4 cup frozen corn, thawed
• 1 medium sweet red pepper, chopped
• 6 green onions, chopped
• 1/4 cup minced fresh cilantro
• 2 tablespoons plus 1 teaspoon olive oil
• 2 tablespoons lime juice
• 1-1/2 teaspoons red wine vinegar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Pine nuts, optional

Preparation

Step 1

In a large saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed.

Fluff with a fork. Stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, whisk the oil, lime juice, vinegar, cumin, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with pine nuts if desired. Yield: 6 servings.