Southwestern CousCous Salad

Traci, sent us this new recipe.

1 box couscous (10 ounces)
3 tablespoons olive oil
2 tablespoons lime juice (I like lime, so I use more)
1 teaspoon red wine vinegar (I used more)
1 cup chopped green scallions
1 medium red bell pepper
1 medium green bell pepper
1 can of Rotel
1/4 cup chopped fresh cilantro (I used more)
1 cup frozen corn kernels
1 can of black beans, drained and washed

1. Bring 2 1/4 cups water to a boil and stir in couscous. Cover the pot and remove it from heat. Let stand for 5 minutes. (or according to box / package directions)

2. Meanwhile in a large bowl stir together the olive oil, lime juice, and vinegar. Chop the green onions bell peppers, and chopped cilantro and add to mixture. Add in a can of rotel.


3. Pour the frozen corn into a colander and rinse to soften slightly. (I actually microwave it for a about a minute) Drain and add to bowl. Stir everything in bowl together then drain and rinse the black beans in cold water, making sure to rinse and drain thoroughly before adding to vegetable mixture.

4. Fluff your couscous with a fork, making sure to break up all chunks before adding both couscous and vegetable mixture into a large serving bowl. Stir to mix couscous and vegetable thoroughly and to coat with dressing. Season with salt and pepper to taste.

Can be served warm, cold, or room temp.