We usually make this with the grilled chicken. When my sister in law comes into town, I make it with vegetable broth instead of chicken broth, and serve the chicken on the side to make a great vegetarian dish. You definitely want to use fresh lime juice with this recipe- not the bottled stuff. We bought a lime juicer just for this. Also, make sure to drain your beans, or your couscous will look “dirty.”
1. 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.
2. 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.
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 serve at once or refrigerate until ready to serve.
If you want this to be a vegetarian meal, serve as presented above. We usually serve this with grilled chicken breasts that have been marinated in fresh lime juice, red wine vinegar, and oregano, then grill. Mix into couscous salad and enjoy!
This makes quite a bit, but it’s just as good the next day, if not better. The sauce has a chance to soak into everything.
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Delicious! We had about 4 cups of left over couscous and I used it up in a version of this salad (because I didn’t want to go out to the groccery store for the specific ingredients). The dressing is yummy, the cumin is nice and light and the lime juice and vinegar add a nice, light tang. It’s my husband’s new favourite
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