Couscous with Black Beans

Whew. At least I didn't go a whole month without blogging. I got this post in just in time to say it hasn't been a whole month since I posted. Remember when I said I would be better this year about posting? Yeah, I'll keep working on that.

I also received an award for this blog with the hopes that I would start blogging again. I'll get to that award soon, but in the meantime, I've got SO much to update you on as far as food goes.

Let's start with this super easy and so yummy black bean couscous. I absolutely love couscous. Like risotto, it is a clean slate that you can add just about anything to. But unlike risotto, it is so fast and mindless to make. And that's what I need these days. Life is too crazy to make risotto.

Couscous with Black Beans

1 cup uncooked whole wheat couscous
1 1/4 cups low sodium chicken broth
3 tablespoons extra virgin olive oil

zest of one lime

2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
1 (15 ounce) can black beans, rinsed and drained
salt and pepper to taste

Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes. In a large bowl, whisk together the olive oil, lime zest, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste. Can be served warm, cold, or at room temperature.