Recipe Name Southwest Couscous Salad Submitted by ginnybrooks Recipe Description Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 2 Ready In (minutes) 22

Ingredients Amount 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.