Food from the Mediterranean Area

                               
                             From Morocco - Jeema el Fnaa

 Main square in Marrakesh

              Black Bean and Couscous Salad

                                                

Ingredients

• 1 cup uncooked couscous
• 1 1/4 cups chicken broth
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon balsamic vinegar
• 1/2 teaspoon ground cumin
• 8 green onions, chopped
• 1 red bell pepper, seeded and chopped
• 1/4 cup chopped fresh cilantro
• 1 can corn
• 2 (15 ounce) cans black beans, drained
• salt and pepper to taste
•  

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.

     Vegetable broth may be used to be on the vegetarian side. This recipe serves 8 people