Inspired from this recipe at group recipes.
- 1 cup whole wheat couscous (I used Trader Joe's brand, but any will work)
- 1 - 1 1/4 cup chicken broth (reduced sodium is best)
- 2 tsp. olive oil
- 1 can black beans, rinsed
- 1/2 a red onion, chopped
- 1/4 cup green onion, chopped (about 1/2 a bunch)
- 1 large carrot, peeled and chopped
- 1 jalapeno, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1/4 tsp. chili powder
- 1 tsp. cumin
- 1-2 tsp. minced jarred garlic (or 1-2 fresh cloves, crushed)
- Salt & pepper to taste
In a medium sized pot, bring chicken broth and olive oil to a boil. Add couscous, cover, remove from heat and let sit 5 minutes.
Meanwhile, prepare the other ingredients. Once the couscous has fully absorbed the liquid, fluff with a fork and transfer to a large bowl. Add black beans, red onion, carrot, the jalapeno, green onions, garlic, cilantro and stir. Then add lime juice and spices and toss.
Serve hot or cold.
Pretty good! I liked this side and it was great as leftovers. I generally ate it cold, but I know my husband popped it in the microwave, so it was also good reheated. The original recipe only called for one lime, but I think it definitely needed two limes. Initially I didn't follow my own advice and add garlic, and after tasting it, immediately added 2 tsp. minced jarred garlic. I think that helped round out the salad.
Overall I really liked this dish and will make it again. It went great as a side dish to the salsa chicken.
Makes about 8 servings. Serving size 1/2 - 3/4 cup.
Per serving (based on 8 servings):
1.8 grams of fat
.3 grams saturated fat
5.2 grams dietary fiber
About 2 WW points
With smaller portions, based on 10 servings:
1.5 grams of fat
.2 grams of saturated fat
4.1 grams dietary fiber
About 1 WW point