Mexican couscous


This is intended to be eaten cold. It takes about 10 minutes to make and is really simple. Great with chicken, fish, or even smoked bbq meats.

2 cups plain couscous cooked to package directions using chicken broth

1 can black beans drained

1/2 cup diced red onion

1/4 cup chopped fresh cilantro

1/2 cup diced red bell pepper

1/2 cup diced tomato

Dressing – combine the folowing then pour over.

the juice of one lime

3 tablespoons olive oil

1 teaspoon cumin

2 teaspoon apple cider vinegar

1/2 teaspoon black pepper

1/2 teaspoon salt

Refrigerate at least 2 hours prior to serving.