Couscous with Black Beans and Vegetables

1 C uncooked couscous (I always buy the Near East brand)

1¼ C Chicken broth (or vegetable broth if you are going vegetarian, I love the Kitchen Basics brand for the amount of flavor!)
3 T EVOO
2 T fresh lime juice
1 tsp red wine vinegar
½ tsp ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
¼ C chopped fresh cilantro
1 C frozen corn kernels (I used fresh corn when in season, usually leftovers from whole corn ears the night before, just cut off 1 C of kernels from about 2-4 ears of corn)
2 cans of black beans, drained a rinsed (important! Be sure to rinse the blackbeans!)
NO salt needed, the beans have enough already!

Bring vegetable broth to a boil in a small pot, stir in the couscous. Cover the pot and remove from heat. Let stand for at least 5 minutes.

In a small bowl mix the lime juice, vinegar, and cumin together.

Pour the EVOO into a large sauté pan. Toss in the bell pepper and cook until starting to blacken, this means they are going to be soft and sweet! Throw in the corn and the marinate you just whipped up. Combine thoroughly and then throw in the rinsed beans (if you don’t rinse them the whole dish will have a black color). Once beans are warmed through toss in the couscous, fresh cilantro, and green onions. Serve!

This dish is so beautiful, like a fiesta for your mouth!

Kurt and I half this recipe because it makes quite a lot! We still had tons of leftovers which we made into quesadillas the next day…highly recommended!!!!

This recipe was inspired by:
http://allrecipes.com/recipe/black-bean-and-couscous-salad/detail.aspx?event8=1&prop24=SR_Title&e11=couscous%20black%20beans&e8=Quick%20Search&event10=1&e7=Recipe