Black Bean and Couscous Salad

Adapted from www.allrecipes.com/recipe

1 cup uncooked whole wheat couscous

1 1/4 cups vegetable broth (original recipe called for chicken broth)

3 Tbsp. extra virgin olive oil

2 Tbsp. fresh lime juice

1 tsp. red wine vinegar

1/2 tsp. ground cumin

8 green onions, chopped

1 red bell pepper, seeded and chopped

1/4 cup chopped fresh cilantro

1 cup frozen corn kernels, thawed

2 (15-oz.) cans black beans, drained

Salt and pepper, to taste

1. Bring chicken broth to a boil in a 2-quart or larger sauce and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.

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

3. Fluff the couscous well, breaking up any chunks. Add vegetables to the bowl and mix well. Season with salt and pepper to taste and serve or refrigerate until ready to serve.

Makes 8 servings

Nutrition info per serving:

Calories: 258

Total Fat: 6.3 g

Cholesterol: 0 mg

Sodium: 566 mg

Carbohydrate: 41.1 g

Fiber: 9.6 g

Protein: 10.5 g

Green Goddess Dressing

1 package lite silken tofu

1/4 cup Bragg's Aminos

3 green onions

1 tsp. onion powder

1 tsp. garlic powder

1/4 cup parsley flakes

Blend together in blender until smooth. Chill. This is a delicious dressing for all types of green salads. We have even used this as a dip for raw vegetables, topping for rice and/or potatoes.