Adapted from Mary Bullen c/o Reader Recipes

2280 cal/recipe

Ingredients

• 10-oz (1 2/3 c) dry couscous
• 2 1/2 c water
• 16-oz frozen corn, thawed
• 15-oz can black beans, drained
• 4 green onions, finely diced
• 1 med red bell pepper, diced
• 3 garlic cloves, minced
• 1/4 c lemon juice
• 1/4 c olive oil
• 1 3/4 tsp salt
• 1 tsp ground black pepper

Directions

• Bring water to boil in covered saucepan.
• Stir in couscous and remove from heat.
• Leave covered for 10 min, then remove cover and transfer to large bowl to cool.
• Combine cooled couscous, corn, beans, green onion, and bell pepper.
• Whisk garlic, lemon juice, olive oil, salt, and pepper in small bowl and then pour over salad.
• Stir to combine and break up couscous clumps
• Serve cool.