Mayan Black Bean and Couscous (Latin)

[Guest guest]

Mayan Black Beans and Couscous

 

1 cup couscous

1/2 tsp ground cumin

1 t salt or to taste

1 1/4 cup water

1 can black beans (15 oz)slightly drain, not dry

though

1 cup corn kernels

1/2 cup red onion, finely chopped

1/4 cup fresh cilantro, minced

1 jalapeno, minced

3 T roasted garlic olive oil or add squeezed garlic

3 - 4 T 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.