Ingredients
1 cup reduced-sodium chicken broth1 cup uncooked couscous1 can (15 ounces) black beans, rinsed and drained3/4 cup frozen corn, thawed1 medium sweet red pepper, chopped6 green onions, chopped1/4 cup minced fresh cilantroDRESSING:2 tablespoons plus 1 teaspoon olive oil2 tablespoons lime juice1-1/2 teaspoons red wine vinegar1/2 teaspoon ground cumin1/4 teaspoon salt1/4 teaspoon pepperPine nuts, optional
Preparation
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.
