Cumin-Scented Black Beans and Corn with Chipotle Couscous

Cumin-Scented Black Beans and Corn with Chipotle Couscous Ingredients

1 tb Olive oil	1 c Frozen corn kernels
3/4 ts Ground cumin	2 md Tomatoes; diced
1/4 ts Ground red pepper	1/2 c Cilantro; minced
1 md Onion; diced	10 oz Couscous
1 sm Red bell pepper; diced	2 c Water
16 oz Cooked black beans; drained	2 Chipotle peppers; minced

Instructions for Cumin-Scented Black Beans and Corn with Chipotle Couscous

Heat oil in a large non-stick skillet over medium heat; stir in cumin and red pepper. Add onion and bell pepper. Cook, stirring until onion is slightly browned, 5 to 6 minutes. Add beans and corn, and cook until heated through. Heat 2 cups water to a boil in microwave. Put couscous in a large serving bowl and pour water over, cover and let stand for 5 minutes. Add minced chipotle peppers to couscous and fluff with a fork. To serve, divide couscous among serving plates and top with black bean mixture. Garnish with tomatoes and cilantro. Per serving: 514 Calories; 5g Fat (9% calories from fat); 22g Protein; 97g Carbohydrate; 0mg Cholesterol; 158mg Sodium Recipe by: Chicago Tribune (modified) Posted to Digest eat-lf.v097.n187 by Joanne McAndrews Eisenman on Jul 24, 1997

Main Ingredient: CornCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Black Beans	Cilantro	Corn	Couscous
Cumin	Olive Oil	Onion	Red Bell Pepper
Tomato

Meatless Corn Cilantro Bean Bell pepper Olive oil Onion Tomato

for flavor and categorization

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