Couscous, Black Bean, Fri-chick Salad

I adapted this from this allrecipes.com recipe to make it more Adventist. I wanted to keep the flavor but eliminate the chicken broth. Easy… but I also changed a few things to make it more to my liking.

You will need:

1 cup uncooked couscous
1/4 cups broth (leftover from the Fri-chick can) and 1 cup water. You can also use 1 1/4 cup vegetable broth.
5-6 pieces diced Fri-chick
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
a little less than 1/2 teaspoon salt
1/4 teaspoon pepper
5 green onions, chopped
1/2 red bell pepper, seeded and chopped
1/2 green bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup canned whole corn drained and rinsed (or frozen corn, thawed)
1(15 ounce) cans black beans, drained and rinsed

  1. Bring broth and water to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
  2. In a large bowl, whisk together the olive oil, lime juice, vinegar, salt, pepper and cumin. Add green onions, red and green pepper, cilantro, Fri-chick, corn and beans and toss to coat.
  3. Fluff the couscous 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.
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1 Comment

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One response to “Couscous, Black Bean, Fri-chick Salad

  1. Pingback: Cooking Tip: Mexican Food is ALL THE SAME! | A New Kind of Normal

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