Couscous & Kidney Bean Salad

Time: 30 minutes
Yield: 4 servings

Ingredients:
1 cup low sodium chicken or vegetable broth
½ teaspoon salt
1 cup uncooked couscous
1 tablespoon extra virgin olive oil
2 tablespoons freshly squeezed lime juice
1 teaspoon red wine vinegar
1 teaspoon ground cumin
¼ teaspoon cayenne powder or red chili powder
2 cups cooked kidney beans (See note)
½ cup scallions, whites and greens chopped
¾ cup red bell pepper, seeded and chopped
¾ cup yellow bell pepper, seeded and chopped
2 tablespoons fresh cilantro, chopped
1 jalapeno seeded and diced (optional)
Salt and pepper to taste

Notes:

• You can substitute canned kidney or canned blacks beans for the boiled ones. Just make sure you rinse and drain them thoroughly.
• This is a great do-ahead salad. It can be made up to 24 hours before. Just hold on adding the cilantro till when you are ready to serve the salad.

Method:

1. Cook the couscous: In a medium sauce pan with a lid bring the water to a boil. Remove the pan from heat and pour in the couscous and salt. Stir to evenly moisten the couscous. Cover the pan and let it sit for 10 minutes or until all the water is absorbed and the couscous is tender. Now use a fork to fluff the couscous and set aside.
2. Make the dressing: In a small bowl whisk together the olive oil, lime juice, red wine vinegar, ground cumin and cayenne. Set aside.
3. Assemble the salad: Place the couscous in a large salad-serving bowl. To this add the cooked kidneys beans, scallions, bell peppers, cilantro and jalapeno. Toss with the dressing. Season it with salt and pepper. Let the salad sit for 20-30 minutes for all the flavors to blend well together. Serve at chilled or at room temperature.

Meal ideas:
This salad is a great dish to serve along with a Moroccan Chickpea and Spinach Soup.