This recipe is adapted from one I found in the hospital magazine connected with the University of Michigan. The salad includes ingredients found in many southwest or Mexican-style recipes, but it is not spicy-hot. It tastes light and bright and is perfect for a summer lunch or picnic. For a more substantial meal, I sometimes toss in diced seasoned tofu or cubed,cooked chicken.
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Cilantro and Citrus Couscous Salad. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Cilantro and Citrus Couscous Salad in your home. Then, follow these steps below to serve Cilantro and Citrus Couscous Salad for your family or friends.
2 chicken broth
1 vegetable broth
1 lemon juice
1 lime juice
6 lemon zest
1/2 - 1 lime zest
6 extra virgin olive oil
2 fresh cilantro leaves
1 green onions
1/2 black beans
If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Cilantro and Citrus Couscous Salad in your home by yourself.
In saucepan, bring the broth to a boil. Add couscous and cook 1 minute. Remove, cover and let stand 5 minutes. Place in large serving bowl.
In small bowl, whisk together the lemon/lime juice, zests and olive oil. Pour over couscous. Toss gently to coat.
Fold in the cilantro, onions and tomatoes. Drain and rinse the beans, then fold them in with the avocados and olives.
Serve immediately. Store leftovers, covered, in refrigerator. Salad will keep for several days.
For the Vegetarian option use the vegetable broth.
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