Couscous with corn and black beans

2 Servings

Ingredients

Quantity Ingredient
1½ cup Water
1 cup Couscous
1 15-oz can black beans; rinsed and drained
1 10-oz pkg frozen whole-kernel corn; thawed and drained
3 tablespoons Orange juice
1 teaspoon Grated lemon rind
3 tablespoons Fresh lemon juice
2 tablespoons Olive oil
¼ teaspoon Salt
¼ teaspoon Ground cumin; * used rounded 1/4t
⅛ teaspoon Coarsely ground pepper

Directions

Bring water to a boil in a medium saucepan and stir in coucouse. Remove from heat; cover and let stand 5 minutes .

Meanwhile, combine parsely, beans, and corn in a large bowl. Combine orange juice, lemon rind, lemon juice, olive oil, salt, cumin, and pepper; stir.

When couscous are ready, fluff with fork; toss with bean-corn mixture. Add orange juice mixture to courcous mixture; toss well.

Yield: 4 1-¼ cup servings [2-3 one-dish servings, or 2 dinners+ 1 lunch] Per serving: 332 (32% from fat) / Prot 12.4g / Fat 7.6g (Sat 1g, Mono 5g, Poly 0.8g) / Carb 58g / Fiber 6g / Chol 0mg / Iron 2.8mg / Sodium 321mg / Calc 32mg

Recipe By : Cooking Light magazine Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 09:03:35 +0100 From: Kaye Sykes <Sykes.Kaye@...> NOTES : Fast and yummy

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