Couscous with Corn and Black Beans

Yield: 4 servings (serving size: 1 1/4 cups)
Source: Cooking Light, November 1995
Amy's Comments: Served this with the Cumin-Roasted Pork Tenderloin with Plum Chutney for a great southwestern inspired dinner. I have come to discover that I dislike parsley nearly as much as I dislike bay leaves.... so next time I would leave out the parsley (But thats just my weirdness!). I would definitely make this again!


1 1/2 cups water
1 cup uncooked couscous
1/2 cup chopped fresh parsley
1 (15-ounce) can black beans, rinsed and drained
1 (10-ounce) package frozen whole-kernel corn, thawed and drained
3 tablespoons orange juice
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon coarsely ground pepper


  1. Bring water to a boil in a medium saucepan, and stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine couscous, parsley, beans, and corn in a large bowl; toss. Combine orange juice and the next 6 ingredients (orange juice through pepper); stir. Add to couscous mixture; toss well.


Healthy Units: 6 per serving or Core
CALORIES 332(21% from fat); FAT 7.6g (sat 1g,mono 5g,poly 0.8g); PROTEIN 12.4g; CHOLESTEROL 0.0mg; CALCIUM 32mg; SODIUM 321mg; FIBER 6g; IRON 2.8mg; CARBOHYDRATE 58g

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