Friday, June 3, 2016

Mexican Couscous Salad

This recipe can be served hot or cold. I think we preferred hot. Because of that, you could probably leave out the vinegar.

Mexican Couscous Salad

1 cup uncooked couscous
1 1⁄4 cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1⁄2 teaspoon ground cumin
8 green onions, chopped
1/4 cup red bell pepper, chopped
1 cup frozen corn kernels, thawed
1 (15 ounce) can black beans, drained
1-2 cups ham, chopped

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 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 ham and mix well. Season with salt and pepper to taste and serve at once or refrigerate and serve when chilled.

Garnish with salsa, sour cream and avocado chunks.






No comments:

Post a Comment