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Aztec Couscous

Ingredients

1 cup

couscous

1/2 tsp

ground cumin

1 tsp

salt orto taste

1 to 1 1/4 cup

water

1 3/4 cups

blackbeans or 1 15 oz can

1 cup

corn kernels

1/2 cup

red onion-- finely chopped

1/4 cup

fresh cilantro-- minced

jalapeno -- minced

3 tbs

roasted garlicolive oil

3-4 tbs

freshly squeezed lime juice

Recipe from: Lorna Sass' Short Cut Vegetarian
Serving Size: 4

Preparation

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 group: Main.

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).
Thank you in advance.

This recipe was inserted by Renato Pichler / 2002-04-30 22:26:43

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