Lovely rain and yummy couscous

Well I didn't find the perfect waffle recipe just yet. I will just have to suffer though more waffle making next weekend...such a hardship!

In the meantime, I found an awesome couscous and black bean salad that is GREAT for lunch through the week!

I veganized it, and I pass it on to whoever wants it. The orginal recipe can be found here.
http://allrecipes.com/Recipe/Black-Bean-and-Couscous-Salad/Detail.aspx#nutri-box

INGREDIENTS
1 cup uncooked couscous
1 1/4 cups vegetable broth (low sodium preferably)
1 small can of diced green chilis
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar (or rice vinegar)
1/2 teaspoon ground cumin
8 green onions, chopped (or half a spanish onion)
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
1 package shelled edamame

DIRECTIONS
Bring vegetable broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, edamae, corn and beans and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Refrigerate until ready to serve.

Its an easy recipe to adapt to whatever you have on hand, and whatever vegetable is your current favorite. If you're like me, it changes all the time. Right now mine is red peppers.