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By: Brianna A.
| Description: | ||
| Time: | 30 min (15 min to prepare, 15 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | American | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 cup couscous 0.5 teaspoon ground cumin 1 teaspoon salt or to taste 1 cup to 1 1/4 cup water 0.75 cups black beans or 1 15 oz can 1 cup corn kernels 0.5 cup red onion -- finely chopped 0.25 cup fresh cilantro -- minced 1 each jalapeno -- minced 3 tablespoons roasted garlic olive oil 3 tablespoons to 4 tablespoon freshly squeezed lime juice |
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| Directions: | ||
| 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. |
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| Notes: | ||
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