Black Bean, Corn, and Couscous Salad.

I don't know about you, but there are so many evenings when I have approximately 15 minutes to make dinner.  This makes me do one of two things.  Either I throw up my hands in complete surrender and pull out the cereal boxes or I scrounge through our packaged options.  In our house, these options are limited, but, unfortunately, becoming more and more available.  Ever heard of microwavable Amy's meals?  Delicious and easy.  Relatively healthy (except for all of that sodium).  Far too expensive. 

So, if you're in a bind, here is a quick and easy option.  It is filling enough to be eaten as a main course, but would make a great side as well.

Couscous is a versatile base for many quick and nutritious meals.  It is one of the healthiest grain-based foods available.  It has a low glycemic index and, compared to pasta, is high in riboflavin, niacin, vitamin B6, folate, thiamine, and pantothenic acid.  It is relatively high in dietary fiber and protein. 

Black Bean, Corn, and Couscous Salad
1 cup whole wheat Couscous
1 1/2 cups vegetable broth (if none on hand, water is just fine)
1 can black beans, drained
1 can corn (or 1-1 1/2 cups frozen corn)
1/4-1/2 cups chopped red onion (depends on your taste buds! Green onion would be great too)
1 tomato, chopped
1/4 cup fresh cilantro, chopped
2-3 tbs olive oil
1 tbs red wine vinegar (more or less depending on your affinity to vinegar)
2 tbs fresh lemon or lime juice
cumin to taste (approximately 1/4 - 1/2 tsp)

Bring vegetable broth to a boil.  Add couscous and remove from heat.  Cover and let sit for five minutes.

Combine black beans, corn, onion, tomato, and cilantro and add to couscous.

In a small bowl, combine oil, vinegar, lime or lemon juice, and cumin.  Pour over couscous salad and mix well.

Serve immediately or refrigerate until ready to serve.