Black Bean and Couscous Salad
2 cups Tri-colored Couscous
2 1/2 cups chicken broth/stock
2 tbls. olive oil
2 tbls. vinegar (I used rice vinegar-- because I love it!)
1/2 tsp. cumin
Juice of one lime
15 oz. can of black beans, drained and rinsed
Small bunch of cilantro, chopped
Bring broth to a boil, and then add the couscous, stirring carefully. Turn off the heat, cover pot, and let stand about 5 minutes.
Meanwhile, drain the beans, rinse while in the colander, and let them drain again.
In a small bowl, mix together the olive oil, vinegar, lime juice, and cumin.
Give the couscous a little "fluff" with a fork, and then add the beans. Give them a little stir and pour oil/juice/other stuff mix over the black beans and couscous. Again, give it a stir. Add chopped cilantro [disclaimer: I always use some kitchen scissors to just chop up my herbs, bacon, chicken, waffles, etc. etc.] and work it all together. These flavors are such good friends, and trust me: they are so happy you brought them together.
Now, what you should have at this exact moment is a slightly warm, very flavorful side dish. If you aren't ready to eat this goodness, just cover and refrigerate. I must share that I actually prefer it when it's warm. (Don't get me wrong, I've been chowin' down on the cold stuff, too!)
Please don't ask me how long it will stay good and/or fresh in the fridge, because then I will have shamefully (grudgingly?) admit that I enjoyed this new salad on several occasions all weekend-- and there's just a bit more left that will be my reward for
Enjoy! I promise, you will never look back! ;) Feel free to let me know how long this delightful dish manages to make it in YOUR house!!!
*cue Yo Gabba Gabba... "Theeeeeere's... a.... PARTY in my tummy...!"
[yes, I have toddlers in my house...]
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