A side dish of heaven: Confetti Couscous

I can't take credit for this deliciousness, but I won't hesitate sharing it! Julie found this recipe in a magazine...it's amazing! We had it last night as an alternative to refried beans and Spanish rice with our tacos. I also made it when we hosted our dinner party with pork tacos and it got rave reviews! Unfortunately Heath will not try it because it is couscous...he likes pasta, he likes rice, but he won't try couscous. Maybe someday he'll figure out what he's missing out on! I think anything that combines corn, black beans, cilantro, lime and cumin in some way, shape or form is heavenly, so if you have the same affinity for that combo as I do, you will L.O.V.E. this! And it's super healthy! You can serve it chilled or at room temp.

The Mads enjoyed it, too!

She picked out all of the colorful stuff!

Confetti Couscous

Ingredients
1 cup reduced-sodium chicken broth
1 cup uncooked couscous
1 can (15 ounces) black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 medium sweet red pepper, chopped
6 green onions, chopped
1/4 cup minced fresh cilantro

DRESSING:
2 tablespoons plus 1 teaspoon olive oil
2 tablespoons lime juice
1-1/2 teaspoons red wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Pine nuts, optional (I don't use these)

Directions
In a large saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed.

Fluff with a fork. Stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, whisk the oil, lime juice, vinegar, cumin, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with pine nuts if desired. Yield: 6 servings.