SOUTHWEST COUSCOUS SALAD

SOUTHWEST COUSCOUS SALAD
This is lovely as a side dish or as an entrée; it can be vegetarian or have chicken or
shrimp added to it and it’s great all year long. For 8 salad servings, you’ll need:
1 C. uncooked couscous
1 ¼ C. vegetable or chicken broth
2-3 Tb. fresh lime juice
3-4 Tb. olive oil
1 Tsp. cumin
Large dash red pepper flakes
6 green onions, finely chopped
1 red bell pepper, finely chopped
1 C. corn kernels (thawed if frozen)
1 can black beans, drained
1 C. shredded chicken (if using)
Salt and pepper to taste
Cook couscous in the broth according to package directions. Let the covered pot
stand for 5 minutes. Meanwhile in a large bowl mix together the lime juice, olive
oil, cumin and pepper flakes. Add all the other ingredients except the couscous
and toss to coat them well. Fluff the couscous with a fork, add to the bowl with
the vegetables, mix well, and season with salt and pepper. Serve as a side with
fish, chicken, or pork or just enjoy on its own…..yum!!