• Aztec Couscous

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    • 1 c. couscous
    • 1/2 tsp grnd cumin
    • 1 tsp salt or possibly to taste
    • 1 c. to 1 1/4 c. water
    • 1 3/4 c. black beans or possibly 1 15 ounce can
    • 1 c. corn kernels
    • 1/2 c. red onion, finely minced
    • 1/4 c. fresh cilantro, chopped
    • 1 x jalapeno, chopped
    • 3 Tbsp. roasted garlic extra virgin olive oil
    • 3 Tbsp. to 4 tbsp. freshly squeezed lime juice


    1. Place couscous, cumin, and salt in a large heatproof bowl or possibly storage container and pour 1 c. boiling water on top. Cover tightly and let sit till all the liquid is absorbed, about 10 min. If the couscous is not quite tender, add in an additional 1/4 c. of boiling water, cover, and let sit for a few min longer. Fluff up with a fork.
    2. Toss in the beans, corn, onion, cilantro, and jalapeno. Fold in the extra virgin olive oil and sufficient lime juice to give the salad a puckery edge. Serve hot or possibly at room temperature.
    3. Cut Vegetarian

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