This turned out absolutely amazing.  Although chicken broth is not included in the photo of ingredients, I used a 32 oz carton and four cups of water when boiling the couscous. If you would like to substitute quinoa in place of couscous, that is also an option.  Flavors were very bold.

3 Tb olive oil plus 1/3 cup olive oil for dressing
2 cups large couscous
1 32oz carton chicken broth
4 cups water
2 Tb chopped fresh cilantro
8 oz (or one bunch) chopped green onion
1 8.75 oz can whole kernel corn
1 14.5 oz can black beans
2 cans Rotel tomatoes with diced green chilies
Juice of 1 lime (approximately 1/4 cup)
1/2 tsp chili powder
1/2 tsp cumin
1 tsp sea salt or kosher salt
1 tsp ground black pepper
1 avocado, cut up into small chunks

In a saucepan, heat 3 Tb olive oil. Add couscous and stir to toast until a golden brown. If using quinoa, cook according to package directions.

Add broth and water or just water. If using just water, use 8 cups. Bring to boil and reduce heat to a medium boil for approximately 30 minutes, or to desired consistency.

Drain into colander and let cool. Add to large bowl or storage container. Set aside.

Chop cilantro and green onion. Add to couscous in bowl.

Drain beans, corn and Rotel tomatoes into a colander. Rinse in water and let drain. Add to bowl and mix well.

Chop avocado and add to bowl. Mix well.

Add lime juice, 1/3 cup olive oil and spices to a cup. Pour over ingredients in bowl and mix thoroughly. Refrigerate 1 hour or more.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet