• 1-1/2 lbs. canned black beans
• 4 cups water
• 1/2 medium onion, peeled
• 2-1/2 whole cloves
• 1 bay leaf
• 1 lb. garlic cloves
• 1 chicken bouillon cube
• 1/4 tsp. freshly ground black pepper
• 1/4 cup plus 2 Tbs. low sodium chicken broth
• 1/2 cup couscous
• 2 Tbs. plus 2 tsp. olive oil
• 1/4 tsp. ground coriander
• 2 Tbs. lime juice
• 1/4 tsp. oregano
• 1/4 tsp. tabasco
• 1/4 tsp. salt (optional)
• 1 tsp. ground cumin
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 6 ounces boneless, skinless chicken breasts, cut into 3/4 inch cubes
• 6 ounces cooked and peeled shrimp

Press cloves into onion and add to drained beans with water and remaining ingredients. Bring to a boil, reduce to simmer and cook over low heat until beans are just tender, about 30 minutes. Turn off heat and allow to cool in cooking liquid. Discard onion, cloves, bay leaves, and garlic, then drain beans and rinse.

Bring chicken broth to a boil and pour over couscous. Cover and let stand 10 minutes or until done. Fluff with fork.

To make the salad dressing, combine olive oil, coriander, lime juice, oregano, tabasco, salt, and cumin, whisking thoroughly.

Toss cooked couscous with diced peppers, cooked and drained beans, cooked chicken breast, and cooked shrimp. Pour dressing over salad mixture. Ready to serve immediately.

Variation: Skewer chicken and shrimp. Marinate in a small amount of dressing for 30 minutes to 1 hour and grill. Serve on top of Confetti Salad or remove from skewers and toss with salad.

Courtesy American Dry Bean Board.

Per serving: calories 628, fat 13.0g, 18% calories from fat, cholesterol 110mg, protein 44.3g, carbohydrates 87.2g, fiber 16.2g, sugar 10.4g, sodium 430mg, diet points 10.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.6, Fruit: 0.0, Bread: 2.8, Lean meat: 0.0, Fat: 2.0, Sugar: 0.0, Very lean meat protein: 3.0

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