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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 262.7
  • Total Fat: 6.4 g
  • Cholesterol: 0.4 mg
  • Sodium: 323.9 mg
  • Total Carbs: 41.5 g
  • Dietary Fiber: 8.1 g
  • Protein: 11.5 g

View full nutritional breakdown of Black Bean Couscous calories by ingredient
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Black Bean Couscous

Submitted by: GRMURRAY1


Number of Servings: 8

Ingredients

    1 cup dry couscous
    1.25 cup chicken broth
    2 TBS Olive Oil
    2 TBS Lime juice
    .5 tsp Cumin
    8 green onions chopped
    1 red bell pepper seeded and chopped
    .25 cuup chopped fresh cilantro
    1 cup frozen corn kernels
    2 (15oz) cans black beans rinsed and drained
    salt and pepper to taste

Directions

Bring chicken broth to boilin a 2 Qt sauce pan and stir in the couscous. Cover and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olvie oil, lime juice, vinegar, and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couccous 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.
Males 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user GRMURRAY1.






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Member Ratings For This Recipe

  • Got better the more we ate. - 5/4/08

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  • I have the same recipe. Use red wine vinegar and I double the EVOO (oil), cumin and fresh lime juice. - 4/20/08

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  • I loved this! I do wish the amount and type of vinegar had been included. I used 1 TBSP of Apple Cider Vinegar. Very refreshing and different side dish, and a great way to get some fiber. Next time I make this, I think I'll add some chopped jalapenos to give it a slight spice - 11/2/07

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  • I made this tonight. I thought it was going to be a flop since the amount and type of vinegar was missing in the list of ingredients. I used 2 tbs of Balsamic Vinegar, whole wheat couscous, extra cilantro and vegetable broth. It was very good. I've added it to my recipe collection. - 4/6/07

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