Cool Large Lima Beans and Couscous Salad

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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.

Ground Cumin
Ground cumin is used as a spice for its distinctive aroma, popular in North African, Middle Eastern, Western Chinese, Indian, Cuban and Mexican cuisine. Its unique flavor is due to its essential oil content.

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