Aztec Couscous

Recipe from: Lorna Sass' Short Cut Vegetarian
Serving Size: 4
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
1 jalapeno -- minced
3 tbs roasted garlicolive oil
3-4 tbs 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.

additional informations

Recipe group Main
region Mexican
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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