VEGAN - Couscous with Corn & Black Beans

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* Exported from MasterCook *

 

Couscous With Corn & Black Beans

 

Recipe By : Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 166

Serving Size : 4 Preparation Time :0:00

Categories : Vegetable Bean

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups water

1 cup couscous -- uncooked

1/2 cup chopped fresh parsley

15 ounces black beans -- rinsed and drained

10 ounces frozen corn kernels -- thawed and drained

3 tablespoons orange juice

1 teaspoon grated lemon rind

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/8 teaspoon coarsely ground pepper

 

Bring water to a boil in a medium saucepan, and stir in couscous. Remove from

heat; cover and let stand 5 minutes. Fluff with a fork. Combine couscous,

parsley, beans, and corn in a large bowl; toss. Combine orange juice and the

next 6 ingredients (orange juice through pepper); stir. Add to couscous mixture;

toss well.

 

 

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NOTES : Serving size: 1-1/4 cups.