Couscous Black Bean and Corn Salad

Ingredients

• Couscous

  Dry

  ½ cup or 87g

• Vegetable Broth

  From bouillons. Low sodium

  ¾ cup or 180g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  ½ cloves, minced or 2g

• Canned black beans

  Low sodium, drained

  ½ can or 213g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  ½ can (12 oz) yields or 106g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Paprika

  Spices

  1 tsp or 2g

• Crushed red pepper flakes

  ½ tsp or 0.2g

Directions

1. In a large bowl add boiling vegetable broth to the couscous. Don’t put too much stock in; the ideal liquid level should be just enough to cover the couscous.
2. Chop the spring and red onions into thin half slices. Chop the garlic.
3. Drain and rinse the beans and corn.
4. After 5 about five minutes the couscous should be ready; toss in the chopped onions, beans, and corn.
5. Add the olive oil, lemon juice, cumin, paprika powder, chilli flakes. Toss to coat well. Enjoy!

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