It’s even easier to make than rice.
Seriously, you can’t mess it up.
The blackbeans, corn, cilantro, jalapeno…it’s just all very yummy together. You can find the recipe here.
We had this last night with tofu tacos and it was fabulous!
Even with the jalapeno, this really is not a hot dish.
I think this is what made it such a nice
compliment to our spicier tacos.
1 cup couscous
1/2 teaspoon ground cumin
1 teaspoon salt, or to taste
1 1/4 cups boiling water
1 clove unpeeled garlic
1 (15 ounce) can black beans, rinsed and drained
1 cup canned whole kernel corn, drained
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, minced
3 tablespoons olive oil
3 tablespoons fresh lime juice, or to taste
1.Combine the couscous, cumin, and salt in a large bowl.
Stir in the boiling water and seal with plastic wrap.
Set aside for 10 minutes.
2.While waiting for the couscous, cook the unpeeled
garlic clove in a small skillet over medium-high heat until toasted and
the skin has turned golden-brown. Peel the garlic and mince.
Stir the garlic into the couscous along with the black beans,
corn, onion, cilantro, jalapeno pepper, olive oil, and lime juice.
Serve warm or allow to cool.
The recipe makes alot but that’s okay
because the leftovers will be my lunch today! ;)