Black Bean and Couscous Salad

This recipe is delicious and it's all food storage and garden ingredients!

I like to make it ahead of time and pack it for a cold lunch to-go. 

~ Lindsey Scarber

3/4 c.   couscous, or whole wheat couscous

1  1/4 c.   chicken broth, or water + 1t. chicken bullion

6 T.   olive oil

6 T.   lime or lemon juice ( I like lime juice)

2 t.   Balsamic vinegar

1 t.   cumin

8   green onions, finely sliced

1 c.   dried cranberries

2 c. cooked black beans, drained, rinsed

Bring chicken broth to a boil in a 2-quart pot.  Stir in the couscous.  Cover and remove from heat.  Let stand for 5 min.

Meanwhile, in a large bowl, whisk together olive oil, lime juice, vinegar, and cumin.

Add green onions, cranberries, and black beans. Toss to coat.

Fluff the couscous well, breaking up all the chunks.  Add it to the beans and cranberry mixture and mix well.  Refrigerate. Serve cold.