Friday, July 11, 2008

Tomato and Black Bean Couscous

I found this recipe on epicurious.com (where else?) when it was recommended as an accompaniment to the pork chops with garlic lime sauce. While I really like quinoa, I don't always have it in the pantry...couscous is another story. You can do so much with this little pasta so it is definitely a "go-to" side item in our house. The recipe below was so simple to make alongside the pork chops since it used so many similar ingredients. I've been enjoying the leftovers for lunch!



Tomato and Black Bean Couscous




2 teaspoons grated lime zest
2 tablespoons fresh lime juice
1 tablespoons butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 box quick cooking couscous (10oz)
1 (15oz) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro



1. Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.

2. Prepare couscous according to package directions.

3. Add cooked couscous to lime juice mixture and toss well.

4. Mix in black beans, tomatoes, scallions and cilantro. Salt and pepper to taste.

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