South of the Border Couscous Salad (Vegan) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a one-dish-meal: a couscous-based salad with black beans and corn, seasoned with cumin, cilantro, and lime for a Tex-Mex flair. Jalapenos are optional. Times are approximate. Ingredients:
1 1/2 cups water |
1/2 teaspoon cumin |
1/2 teaspoon salt |
1 cup whole wheat couscous, uncooked |
1 (15 ounce) can black beans, drained and rinsed |
1 cup frozen corn kernels or 1 cup fresh corn kernels |
1/2 cup red onion, chopped |
1/4 cup cilantro, chopped |
1 small jalapeno pepper, seeded and diced (optional) |
3 tablespoons fresh lime juice |
2 tablespoons garlic-flavored olive oil |
Directions:
1. In medium saucepan, combine water, cumin, and salt. Bring to boil.
2. Add in couscous. Stir. Return to a boil. Remove from heat, cover, and allow to stand for 5-10 minutes, or until liquid is absorbed.
3. Transfer to medium bowl. Fluff with fork and allow to cool to room temperature.
4. Fold into the couscous: the beans, corn, onion, cilantro, and jalapeno (if using).
5. Add in the lime juice and oil. Test for seasoning, adding salt, pepper, and additional lime juice as desired.
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