A vibrant and flavorful salad combining couscous, beans, and fresh vegetables, perfect for a quick and healthy meal.
Bring the chicken broth to a boil in a medium saucepan.
Using low-sodium broth allows you to control the salt level in the dish.
Stir in the couscous, cover the saucepan, and remove it from heat.
Letting the couscous steam covered ensures it absorbs all the liquid evenly.
Let the couscous sit for 5 minutes to fully absorb the broth.
Fluff the couscous with a fork after steaming to separate the grains.
In a large bowl, whisk together the olive oil, lime juice, red wine vinegar, and ground cumin.
Whisking the dressing thoroughly ensures the ingredients are well combined.
Add the green onions, red bell pepper, cilantro, corn, and black beans to the bowl and toss to coat with the dressing.
Toss gently to avoid mashing the beans and maintain the salad's texture.
Fluff the couscous with a fork and add it to the bowl with the vegetables. Mix well.
Ensure the couscous is cooled slightly before mixing to prevent wilting the vegetables.
Season the salad with salt and pepper to taste. Serve immediately or refrigerate until ready to serve.
Chilling the salad enhances the flavors as they meld together.
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