Israeli Couscous with Black Beans and Corn

Yield: About 6-8 Servings


½ cup uncooked Israeli Couscous

¾ cups chicken broth or water

2 Tbsp Flying Olive Lime Extra Virgin Olive Oil

1 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

½ Tbsp Flying Olive Serrano Honey Balsamic Vinegar

¼ tsp cumin

½ tsp salt, more to taste

¼ tsp freshly ground black pepper, more to taste

2-3 tsp freshly squeezed lime juice

½ tsp chili powder of your spiciness choice

3-4 green onions, root end removed, white parts sliced

1/3 cup red or orange bell pepper, chopped

3 Tbsp chopped fresh cilantro

1/2 cup leftover grilled corn (Sweet and Spicy Grilled Corn) or frozen corn, thawed

1 can black beans, rinsed very well (so it won’t turn your couscous dark)


Bring the broth or water to a boil. Add the couscous and stir. Cover the pot and remove the couscous from the heat. Let it stand for 5 minutes while it absorbs the water. Cool.

In a large bowl, whisk together the Flying Olive Persian Lime Extra Virgin Olive Oil, the Sicilian Lemon and Flying Olive Serrano Honey Balsamic Vinegars. Add the cumin, salt, pepper, lime juice, and chili powder.

When the couscous cools, add the green onions, bell pepper, cilantro, corn, and black beans. Mix gently. Add half the vinaigrette and gently stir. If the salad still needs more moisture, add ½ again the remaining quantity, reserving the rest if needed. Refrigerate the couscous until ready to serve. Add more vinaigrette as needed. Serve.

Submitted by Barb L.