Southwestern Couscous Salad

Try this refreshing couscous salad that adds a touch of southwestern flavor for a truly unique dish.

Ingredients:
½ cup couscous, whole wheat, dry
½ cup + 2 tbsp chicken broth, low fat and low sodium
1 ½ tbsp olive oil
2 tbsp fresh lime juice
1 tsp red wine vinegar
½ tsp cumin
2 green onions, chopped
½ medium red bell pepper, seeded and chopped
2 tbsp fresh cilantro, chopped
½ cup frozen corn kernels, thawed
1 ½ cup canned black beans, rinsed and drained

Instructions:
Bring chicken broth to a boil in a 2-quart 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 juice, vinegar and cumin. Add the green onions, red pepper, cilantro, corn and beans; toss to coat. Fluff the couscous, breaking up any chunks. Add to the bowl of vegetables and mix well. Refrigerate until ready to serve.

Nutrition Facts
(Serves Four):
Calories: 265
Total Fat: 6 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 131 mg
Total Carbohydrates: 45 g
Fiber: 8 g
Protein: 10 g

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