1 cup of uncooked couscous (I used whole wheat and you can't tell the difference)
1 1/4 cup low-sodium chicken broth
3 T olive oil
2 T fresh lemon juice
1 t red wine vinegar
1/2 t ground cumin
4-5 sliced green onions
2 medium tomatoes, diced
1/4 cup chopped cilantro or fresh parsley
1 15 oz. can black beans, drained and rinsed
1 green bell pepper, diced
1/2 cup reduced fat crumbled feta (optional)
salt and pepper to taste
Pour hot chicken broth over couscous and stir well. Cover and let stand for five minutes.
Whisk together olive oil, lemon juice, vinegar and cumin.
Add onions, tomatoes, parsley, black beans and bell pepper to the dressing.
Combine couscous, vegetables, and feta. Stir well. Add salt and pepper to taste.
If you are stuffing peppers, slice in half and fill with couscous. Serve chilled or at room temperature.
This tastes even better the next day - it's sorta hard for me not to eat the whole batch.