This was a quick dish to go with our grilled steaks last night. It can be served warm or cold.
Black Bean Couscous Salad
1 cup whole wheat couscous
1 1/4 cups low sodium chicken both
14 ounce bag Ultimate Southwest Blend frozen veggies or similar
3 Tbsp extra virgin olive oil
2 Tbsp lime juice
1 Tbsp honey or agave nectar
1 tsp red wine vinegar
1 tsp dry cilantro or 1 Tbsp diced fresh
1/2 tsp ground cumin
1/4 tsp fresh ground black pepper
1/4 tsp kosher salt
In a medium saucepan bring the broth and vegetables to a boil, take off the heat. Add in the couscous, stir well, cover tightly and let sit for 10 minutes. Meanwhile whisk the dressing together. Fluff up the couscous into a bowl, drizzle on the dressing, toss well.
Serve warm or let chill for a couple of hours.