Confetti Couscous Salad (TNT)

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,
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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.