In this simple salad recipe, black beans and sweetcorn are tossed with chicken-flavoured couscous, fresh crunchy veggies and a cumin-spiced dressing. Add extra herbs or spices as you like, and serve hot or cold.
- 175g couscous
- 280ml hot chicken stock
- 3 tbsp. extra-virgin olive oil
- 2 tbsp. lime juice
- 1 tbsp. red wine vinegar
- 1/2 tsp. cumin
- 1 small bunch of spring onions
- 1 red pepper
- 2 x 400g tins black beans, cooked, ready to eat
- 1 x 300g tin sweetcorn
- Small handful freshly chopped coriander
- Salt and pepper
- 2 garlic cloves
- 1/2 red chilli
Place couscous into a bowl and cover with chicken stock. Cover with cling and leave to sit for ten minutes.
Thinly slice the spring onions on the diagonal. Slice the pepper in half, remove the seeds and pith and finely chop. Mince the garlic cloves and mince the chilli, removing the seeds if desired. Place black beans and sweetcorn into a sieve and rinse under running water.
Whisk together the oil, lime juice, vinegar, cumin, coriander, salt and pepper, garlic and chilli. Add the spring onions, red pepper, black beans and sweetcorn and toss to coat. When the couscous is fluffed up and the chicken stock absorbed, fluff it with a fork and add to the veggies and dressing. Toss to combine. Serve warm or cold.