• 1 can (14.5 ounces) reduced-sodium chicken broth
• 1 box (10 ounces) couscous
• 1 clove garlic, minced
• ½ cup Dierbergs extra virgin olive oil (divided)
• ⅓ cup fresh lime juice
• 1 tablespoon chopped fresh cilantro or Italian parsley
• ½ teaspoon ground cumin
• Coarse salt and freshly ground black pepper
• 4 cups mixed greens, baby spinach, or baby arugula
• 1 container (12 ounces) Dierbergs Fresh Cut Black Bean Salsa
• 2 cups halved grape tomatoes
• 1 avocado, halved, pitted, peeled, and diced
• 4 tablespoons grated Sierra cotija cheese

In small saucepan, bring broth to a boil over medium-high heat. Remove from heat. Stir in couscous and garlic; cover and let stand 5 minutes. Stir in ¼ cup of the olive oil; set aside to cool to room temperature.

 

In 2-cup glass measure, whisk together lime juice, cilantro, cumin, salt, and pepper. Whisking constantly, add the remaining ¼ cup olive oil in slow, steady stream until well mixed.

 

Divide greens among 4 individual serving bowls. Top each bowl with couscous, Salsa, tomatoes, and avocado. Drizzle dressing over tops; sprinkle each with cheese.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 664
Cholesterol: 5 mg
Fat: 40 g
Sodium: 82 mg
Carbohydrates: 67 g
Protein: 15 g
Fiber:
Saturated Fat: N/A