Aztec Couscous

quick, refreshing, and easy! Use a boxed couscous if desired, just don't add the seasoning packet. There are different sizes of couscous. Follow the cooking instructions from your package for water and sit time.

Category: Main Dish

Cuisine: Mexican

☆☆☆☆☆

4 reviews 
Ready in 45 minutes
by knittingnerd

Ingredients

1 cup Couscous

1/2 teaspoon Cumin ground

1 teaspoon Salt to taste

1 cup Water (up to 1 1/4 cups)

15 ounces Black beans canned

1 cup corn kernels

1/2 cup Red onion finely chopped

1/4 cup Cilantro fresh, minced

1 ea Jalapeno peppers minced

3 tablespoons Olive oil roasted garlic infused if available

3 tablespoons lime juice (up to 4 tbsp), freshly squeezed


Directions

Place couscous, cumin, and salt in a large heatproof bowl or storage container and pour 1 cup boiling water on top. Cover tightly and let sit until all the liquid is absorbed, about 10 minutes. If the couscous is not quite tender, add an additional 1/4 cup of boiling water, cover, and let sit for a few minutes longer. Fluff up with a fork. Toss in the beans, corn, onion, cilantro, and jalapeno. Mix in the olive oil and enough lime juice to give the salad a puckery edge. Serve warm or at room temperature.

Reviews

☆☆☆☆☆

I used 1tbsp Chipotle peppers and green onions. Awesome

mimkunz
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This recipe is from Lorna Sass's book Short-Cut Vegan, p. 74.

kaholeenah
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This was bland so I used VEGETABLE BROTH instead of water...it was much better!

kaholeenah
☆☆☆☆☆

[I posted this recipe.]

knittingnerd

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