Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 cups uncooked couscous
2 1/2 cups low sodium vegan chicken broth or vegetable broth
2 (15 oz. cans) black beans	Drained and rinsed
1 cup cherry tomatoes, quartered	Washed, trimmed and quartered
1 cup cucumbers, seeded and chopped	Washed, seeded and chopped
8 oz. mozzarella cheese, cut into 1/2 inch cubes	For vegan: use vegan cheese
1 small red onion, finely chopped	Washed, peeled and finely chopped
2 tablespoons parsley flakes
1/4 cup lemon juice
2 tablespoons olive oil
2 teaspoons dried cilantro
1/2 teaspoon black pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bring chicken broth to a boil in a large sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
2	In a large bowl, whisk together the olive oil, lemon juice, cilantro, vinegar, parsley and pepper.
3	Add black beans, tomatoes, cucumbers, mozzarella and red onion. Toss to coat. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well.
4	Refrigerate until ready to serve.