 |
Aztec Couscous
Recipe By : Lorna Sass' Short Cut Vegetarian
Serving Size : 4 Preparation Time :0:00
Categories : Beans & Rice Salads
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup couscous
1/2 teaspoon ground cumin
1 teaspoon salt or to taste
1 cup to 1 1/4 cup water
1 3/4 cups black beans or 1 15 oz 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 tablespoons to 4 tbsp. freshly squeezed lime juice
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.
|
