Southwestern Couscous Salad

1. 1

   Cook box of Couscous with can of chicken broth, according to package instructions.

2. 2

   No need for salt or butter.

3. 3

   When done, fluff with fork and add to large salad bowl.

4. 4

   Cook Israeli couscous in saucepan with 1 can chicken broth, no salt or water.

5. 5

   Cook according to package instructions, about 10 minutes on simmer.

6. 6

   Cut off the kernels from 2 ears of corn and saute very briefly with the diced red onion.

7. 7

   (Under 2 minutes, until corn is crisp tender) Add 1 to 2 tsps (or more) of Southwest seasoning.

8. 8

   Add to couscous mixture

9. 9

   Let the hot foods cool thoroughly while chopping the other vegetables.

10. 10

    When couscous, corn and onions are cooled to room temperature, add drained black beans, chopped peppers, green onions, tomatoes, and cilantro.

11. 11

    Add ingredients for dressing to a bottle with a lid or some other device which can be shaken.

12. 12

    Shake thoroughly to mix ingredients.

13. 13

    Taste a adjust the ingredients to suit your family's tastes, adding more lime juice, oil, cumin, hot sauce, or olive oil as you prefer.

14. 14

    Toss salad mixture with the dressing.

15. 15

    Serve the dressing chilled or at room temperature.

* Per serving · 4 servings · Values may vary.