This fresh, veggie-packed Cool Lima Beans & Couscous Salad is perfect for a potluck or picnic. Golden couscous absorbs the cumin-scented lemon-sherry dressing.
In a small saucepan, heat vegetable stock with a dash of olive oil until simmering. Stir in couscous; remove from heat, cover and let sit for 5 minutes. Stir with a fork to break up any clumps.
Whisk together remaining oil, vinegar, salt, cumin, black pepper, lemon zest and garlic.
Add green and red bell peppers and onion and mix well. Add cooled lima beans and couscous and toss well to combine.