Black Bean and Couscous Salad


1 cup uncooked couscous

1 1/4 cups veggie broth

3 tablespoons extra virgin olive oil

2 tablespoons fresh lime juice

1 teaspoon red wine vinegar

1/2 tsp balsamic vinegar or to taste


1/2 heaping tsp ground cumin

good pinch of red pepper flakes

2-3 green onions, chopped

1/4 c. red onion

1 red bell pepper, seeded and chopped

1/4 cup chopped fresh cilantro

1/4 c. match stick carrots

1 (15 ounce) cans black beans, drained

1 garlic clove minced

salt and pepper to taste

2 diced tomatoes

Bring veggie 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.

In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add onions, garlic, red pepper, cilantro, carrots, tomatoes and beans and toss to coat.

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.