| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Aztec |
Veg02 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Couscous |
| 1/2 |
ts |
Ground cumin |
| 1 |
ts |
Salt or to taste |
| 1 |
c |
To 1 1/4 cup water |
| 1 3/4 |
c |
Black beans or 1 15 oz can |
| 1 |
c |
Corn kernels |
| 1/2 |
c |
Red onion; finely chopped |
| 1/4 |
c |
Fresh cilantro; minced |
| 1 |
|
Jalapeno; minced |
| 3 |
tb |
Roasted garlic olive oil |
| 3 |
tb |
To 4 tbsp. freshly squeezed lime juice |
INSTRUCTIONS
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.
Recipe by: Lorna Sass' Short Cut Vegetarian
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