Recipe - Couscous With Corn And Black Beans

1 One half cup Water
1 cup Couscous
1 15oz can black beans;
rinsed and drained
1 10oz pkg frozen
wholekernel corn; thawed
and drained
3 tablespoon Orange juice
1 teaspoon Grated lemon rind
3 tablespoon Fresh lemon juice
2 tablespoon Olive oil
One fourth teaspoon Salt
One fourth teaspoon Ground cumin; * used rounded
1/4t
1/8 teaspoon Coarsely ground pepper

Bring water to a boil in a medium saucepan and stir in coucouse. Remove
from heat; cover and let stand 5 minutes .

Meanwhile, combine parsely, beans, and corn in a large bowl. Combine orange
juice, lemon rind, lemon juice, olive oil, salt, cumin, and pepper; stir.
When couscous are ready, fluff with fork; toss with beancorn mixture. Add
orange juice mixture to courcous mixture; toss well.

Yield: 4 1One fourth cup servings [23 onedish servings, or 2 dinners+ 1 lunch]

Per serving: 332 (32% from fat) / Prot 12.4g / Fat 7.6g (Sat 1g, Mono 5g,
Poly 0.8g) / Carb 58g / Fiber 6g / Chol 0mg / Iron 2.8mg / Sodium 321mg /
Calc 32mg
Recipe By : Cooking Light magazine

Posted to EATL Digest 11 November 96

Date: Tue, 12 Nov 1996 09:03:35 +0100

From: Kaye Sykes Sykes.Kaye@UNIFACE.NL

NOTES : Fast and yummy