Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 @@@@@ Aztec Couscous Recipe 1 cup couscous 1/2 teaspoon ground cumin 1 teaspoon salt, or to taste 1 cups water, to 1-1/4 cups 1-3/4 cups black beans, or 1 (15-ounce) can 1 cup corn kernels 1/2 cup red onion, finely chopped 1/4 cup fresh cilantro, minced 1 jalapeno, minced 3 tablespoons roasted garlic olive oil 3 to 4 Tbsp 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. Yield: 4 servings Author: Lorna Sass' Short Cut Vegetarian : Great Taste in No Time by Lorna Sass (Wm Morrow) Source: Homecooking.about.com Formatted by Chupa Babi: 03.11.08 ChupaNote: wonderful rolled up in a tortilla. Add a can of diced tomatoes with chilis and an equal amount of water and it makes a great soup. ----- ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.