Couscous Salad with Black Beans & Corn

Makes: 
8 - 10 servings
Utensil: 
Mega Skillet Limited Edition
Rate Recipe: 
Contributed By: 
Chef John Lara
Personal chef to former U.S. President

Ingredients

Recipe Description: 

A wonderful healthy recipe that you and your family can enjoy as a vegan entrée or side dish compliment.

1
tablespoon
chili powder
(15
mL)
5 - 6
sprigs
saffron
2
cups
couscous
(346
g)
2
cans
black beans, rinsed and drained (12 ounces/340g each)
2
limes, cut in wedges, garnish
cilantro leaves, garnish
Directions: 
  1. Preheat Mega Skillet on medium heat, approximately 5 - 7 minutes. When several drops of water sprinkled on pan skitter and dissipate, add leeks, tomatoes, green peppers, jalapeno, garlic and 1 cup vegetable stock. Sauté for 4 - 5 minutes or until vegetables are slightly translucent.
  2. Add remaining vegetable stock, lime zest, cumin, chili powder and saffron. Allow stock to come to a slight simmer.
  3. Add couscous, black beans and corn, folding all ingredients. Season with salt and pepper to taste, cover and allow couscous to cook 3 - 5 minutes.
  4. Turn off heat and keep covered for 5 minutes. Taste for doneness and toss with fresh cilantro.
  5. Garnish with lime wedges, cilantro leaves and red peppers. Squeeze lime juice from wedges over entrée prior to serving.
Nutritional Information per Serving
Calories: 
290
Total Fat: 
1g
Saturated Fat: 
0g
Cholesterol: 
0mg
Sodium: 
243mg
Total Carbs: 
59g
Dietary Fiber: 
11g
Sugar: 
5g
Protein: 
13g
Nutritional analysis based on 10 servings

Directions

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