AVOCADO AND COUSCOUS SALAD

I love this recipe!  It's really simple to make and tastes great, too!  The original recipe came from a favorite magazine, but I changed it to add more flavor by cooking the couscous in chicken or vegetable broth instead of water, adding garlic, and increasing the lime juice.  We eat it as a main dish, but it makes a nice side dish as well.

1 cup whole wheat couscous

1 14.5 ounce can chicken or vegetable broth

1/4 cup water

1 15.5 ounce can kidney beans, drained and rinsed

1 large avocado, diced

1/2 cup chopped onion or 4 green onions, sliced, with tops

1-2 teaspoons minced garlic 

1/4 cup fresh lime juice

1 tablespoon extra virgin olive oil

1/4 teaspoon fresh ground black pepper 

Bring broth and 1/4 cup water to a boil.  Stir in couscous and cover for 5 minutes.  Uncover, fluff with fork, and let cool to lukewarm.  Combine remaining ingredients in a bowl and stir in couscous.  Serve immediately or chill.  Makes 3-4 main dish or 6 side dish servings.