• Aztec Couscous

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    by Hilda Fonseca de Gill
    6 recipes
    Couscous takes on a Latin flair with black beans, corn, jalapeno, cilantro, and cumin for a tasty vegetarian side dish.


    • 1 cup couscous
    • 1/2 teaspoon ground cumin
    • 1 teaspoon salt or to taste
    • 1 to 1-1/4 cups water
    • 1-3/4 cups black beans or 1 (15-ounce) can
    • 1 cup corn kernels
    • 1/2 cup red onion, finely chopped
    • 1/4 cup fresh cilantro, minced
    • 1 jalapeno, minced
    • 3 Tablespoons roasted garlic olive oil
    • 3 to 4 Tablespoons freshly squeezed lime juice


    1. 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.
    2. Toss in the black beans, corn, red 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.

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