Hi...
I served this colorful, tasty and healthy salad with the skillet ranch burgers we had tonight. This recipe is also from my latest issue of Healthy Cooking magazine....
Enjoy!
hugs,
peg
Confetti Couscous Salad
“ Bursting with color and flavor, this delightful side dish will take any entrée up a notch.”
Ingredients
1 cup reduced-sodium chicken broth
1 cup uncooked couscous
1 can (15 ounces) black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 medium sweet red pepper, chopped
6 green onions, chopped
1/4 cup minced fresh cilantro
DRESSING:
2 tablespoons plus 1 teaspoon olive oil
2 tablespoons lime juice
1-1/2 teaspoons red wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Pine nuts, optional
Directions
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.
Yield: 6 servings.
Recipe source: Taste of Home’s Healthy Cooking magazine, June/July, 2010, submitted by Suzanne Kesel of Cohocton, New York.
I served this colorful, tasty and healthy salad with the skillet ranch burgers we had tonight. This recipe is also from my latest issue of Healthy Cooking magazine....
Enjoy!
hugs,
peg
Confetti Couscous Salad
“ Bursting with color and flavor, this delightful side dish will take any entrée up a notch.”
Ingredients
1 cup reduced-sodium chicken broth
1 cup uncooked couscous
1 can (15 ounces) black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 medium sweet red pepper, chopped
6 green onions, chopped
1/4 cup minced fresh cilantro
DRESSING:
2 tablespoons plus 1 teaspoon olive oil
2 tablespoons lime juice
1-1/2 teaspoons red wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Pine nuts, optional
Directions
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.
Yield: 6 servings.
Recipe source: Taste of Home’s Healthy Cooking magazine, June/July, 2010, submitted by Suzanne Kesel of Cohocton, New York.