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Recipes - Southwest Couscous Salad

Recipe Name

Southwest Couscous Salad

Submitted by

ginnybrooks

Recipe Description

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	2	Ready In (minutes)	22

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Ingredients
Amt.	Measure	Ingredient



1	cup	couscous
1 1/4	cups	chicken broth, organic free range, Pacific
6	tablespoons	olive oil
4	tablespoons	Lime juice, raw - or 1 TBSP
2	teaspoons	red wine vinegar
1	teaspoon	Spices, ground cumin
4	large	green onions
1	large (2-1/4 per lb, approx 3-3/4" long, 3" dia)	Peppers, sweet, red, raw, chopped
1/4	cup	cilantro, fresh, chopped
2	cups	frozen corn kernels
1 3/4	cups	Beans, canned (any, unseasoned)
1 3/4	cup	chickpeas (15oz can) (drained)
1 1/2	teaspoons	sea salt

Steps

Sequence	Step

1	Boil broth, add couscous, let stand 10 minutes.
2	Chop fresh vegetables, drain and rinse beans.
3	Whisk oil, lime juice, vinegar, and cumin in a bowl. Add vegetables and couscous. Stir well.
4	Serve as a side dish or as a dip with tortilla chips.
5	Refrigerate leftovers.

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