Cool Large Lima Beans and Couscous Salad

Recipe Ingredients:
1/2 cup Lima Beans
1/4 cup Olive Oil
1 1/2 tbsp Sherry Vinegar
1/4 tsp Cumin (Ground)
1/8 tsp Black Pepper
Zest of 1/2 Lemon
2 cloves Garlic, minced
1/4 Medium Green Bell Pepper, diced
1/4 Medium Sweet Red Bell Pepper, diced
2 tbsp Red Onion, diced
1 1/4 cups Vegetable Stock
1 cup Golden Couscous

Cooking Directions:
1. To Prepare Beans: Pour 3 cups boiling water over the beans, cover and let sit for 1 hour. Drain. Add fresh water to cover by 1 inch and simmer until tender. Start checking for doneness at 60 minutes.
2. To Prepare Couscous: In a small saucepan, heat vegetable stock with a dash of olive oil until simmering, stir in couscous, remove form heat, cover and let sit for 5 minutes. Stir with a fork to break up any lumps.
3. To Prepare Salad: Whisk together reamining oil, vinegar, cumin, black pepper, lemon zest and garlic; add red and green diced peppers and diced onion and mix well.
4. Mix cooled couscous with cool and drained beans and toss with dressing and vegetable mixture.
5. Makes 3 to 4 servings.
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