Aztec Couscous Recipe

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

• 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

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 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.

Yield: 4 servings

Recipe Source: Lorna Sass' Short Cut Vegetarian : Great Taste in No Time by Lorna Sass (Wm Morrow)
Reprinted with permission.