Colorful Couscous Salad

I originally found this bright refreshing salad recipe on allrecipes.com and made a few changes. Except for the time to chop the vegetables, it is easy to prepare. I make it ahead of time and let it set in the refrigerator for a couple of hours. The amounts and kinds of vegetable can vary according to how you feel and what is available. Enjoy!

Servings: 8

INGREDIENTS:

1 cup uncooked couscous

1 1/4 cups water or broth

¼ cup extra virgin olive oil

2 tablespoons fresh lime juice

1 teaspoon red wine vinegar

2 teaspoons ground cumin

Cayenne pepper to taste

Chili powder to taste

4 green onions, chopped

1 red bell pepper, seeded and chopped (or a combination of different color peppers)

½ English cucumber, chopped

2 stalks celery, chopped

½ cup carrots, chopped

Several cherry tomatoes, quartered

¾ cup frozen corn kernels

1 (15 ounce) cans black beans, drained and rinsed

Salt and pepper to taste

DIRECTIONS:

1. Bring water or broth to a boil in a 2-quart or larger saucepan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.

2. In a large bowl, whisk together the olive oil, lime juice, vinegar, cumin, cayenne pepper and chili powder. Add vegetables and toss to coat.

3. 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 and