Easy Cooking: Bean-Couscous Salad

It's spring, time to roll out simple recipes to make and take to potlucks and barbecues. I've made a version of this salad for many years, using different couscous mixes and veggies for a great vegetarian dish that can double as a main course because of the beans. You can, of course, cook up dried beans instead of using the canned. But I find the latter to be perfectly fine for this recipe and much less work, thus fitting the category of easy cooking.

Be sure to add chunks of fresh tomatoes when they're in season. Other additions or substitutions might be asparagus, avocado, artichoke hearts, green bell peppers, celery, and carrots. Basic couscous can be used, but the seasoning packet included in the various mixes adds good flavor.

Note: My recipes entitled Easy Cooking include more specific directions for those who are new to cooking. Not to say the recipes aren't for experienced cooks. I use them all the time and I consider myself to be an experienced cook.

1 package toasted pine nut couscous (Near East is a good brand)

1 1/4 cups water

2 tablespoons butter (or margarine if you're vegan)

3 tablespoons olive oil

2 tablespoons fresh lime juice

1 teaspoon rice vinegar (or what you have on hand, except balsamic which darkens couscous)

1/2 teaspoon ground cumin

1/2 teaspoon sugar

1 bunch green onions, chopped (most of tops, too)

1 red bell pepper, seeded and diced

1/4 cup chopped fresh cilantro

1 cup frozen corn kernels, thawed

1 can (16 ounces) black beans, drained and rinsed

1 can (16 ounces) garbanzo beans, drained and rinsed

Salt and pepper to taste (go low at first and add as you need)

Bring water, margarine and seasoning packet from couscous to a boil in a medium saucepan. Stir in the couscous, cover the pan and remove it from the heat. Let stand for 5 minutes.

In a large bowl, whisk together the olive oil, lime juice, vinegar, cumin, and sugar. Add green onions, red pepper, cilantro, corn, and beans. Toss mixture to coat beans and rest well.

Using a fork, fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper. Serve immediately or refrigerate salad until ready to serve.

Serves about 8.