Couscous Black Bean and Corn Salad

Ingredients

• Couscous

  Dry

  1 cup or 173g

• Vegetable Broth

  From bouillons. Low sodium

  1 ½ cup or 360g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  1 cloves, minced or 3g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 can (12 oz) yields or 211g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Paprika

  Spices

  2 tsp or 4g

• Crushed red pepper flakes

  1 tsp or 0.3g

Directions

1. In a large bowl add boiling vegetable broth to the couscous. Don’t put too much stock in; the ideal liquid level should be just enough to cover the couscous.
2. Chop the spring and red onions into thin half slices. Chop the garlic.
3. Drain and rinse the beans and corn.
4. After 5 about five minutes the couscous should be ready; toss in the chopped onions, beans, and corn.
5. Add the olive oil, lemon juice, cumin, paprika powder, chilli flakes. Toss to coat well. Enjoy!