To make the salad:
In a medium saucepan, bring the vegetable broth to a boil over medium-high heat. Stir in the couscous; cover and remove from the heat. Let stand for 5 minutes, then fluff with a fork. Transfer the couscous to a serving bowl and stir in the cherries, black beans, corn, scallions, parsley, and bell pepper.
To make the dressing:
In a small bowl, whisk together the lime zest and the remaining ingredients until well blended. Drizzle the dressing over the couscous mixture and toss until evenly coated. Serve warm or at room temperature.
Each serving provides: An excellent source of vitamin C and fiber, and a good source of vitamin A.
Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.