COUSCOUS SALAD

• 135 gr couscous
• 190 gr sweet corn kernels, boiled briefly and then drain
• 150 gr red beans, boiled until tender and then drain
• 375 ml vegetable broth
• 3 cloves garlic, minced
• 50 gr onion, chopped
• 1 tsp cumin powder
• 1/4 tsp cayenne pepper chopped
• to taste Salt and pepper
• 5 stalks celery, chopped
• 50 gr almonds, roasted/oven and roughly chopped
• 30 gr red paprika/morron, cut into cubes
• 30 gr green paprika/morron, cut into cubes
• 1 tbsp honey
• 3 tbsp lemon juice

1. Heat a little (1 tsp) oil over medium heat, then stir onion and garlic until lightly browned.
2. Add couscous and vegetable broth.
3. Season with cumin, cayenne pepper, salt, and pepper.
4. Bring the mixture to a boil, reduce heat.
5. Simmer until couscous is tender and broth is absorbed.
6. Add corn and beans, toss to mix evenly and cook briefly then set aside.
7. Heat a little oil and saute paprika until slightly browned, add a little salt and pepper.
8. Turn off the heat, add honey and lemon juice.
9. Mix well, set aside.
10. Serve couscous with almonds and a sprinkling of celery, add sauteed papricc on the side.

couscous, corn kernels, red beans, vegetable broth, garlic, onion, cumin powder, cayenne pepper, salt, stalks celery, almonds, morron, morron, honey, lemon juice

Taken from cookpad.com/us/recipes/307953-couscous-salad (may not work)