Aztec Couscous Recipe

• 1 c. couscous
• 1/2 tsp grnd cumin
• 1 tsp salt or possibly to taste
• 1 c. to 1 1/4 c. water
• 1 3/4 c. black beans or possibly 1 15 ounce can
• 1 c. corn kernels
• 1/2 c. red onion, finely minced
• 1/4 c. fresh cilantro, chopped
• 1 x jalapeno, chopped
• 3 Tbsp. roasted garlic extra virgin olive oil
• 3 Tbsp. to 4 tbsp. freshly squeezed lime juice

1. Place couscous, cumin, and salt in a large heatproof bowl or possibly storage container and pour 1 c. boiling water on top.
2. Cover tightly and let sit till all the liquid is absorbed, about 10 min.
3. If the couscous is not quite tender, add in an additional 1/4 c. of boiling water, cover, and let sit for a few min longer.
4. Fluff up with a fork.
5. Toss in the beans, corn, onion, cilantro, and jalapeno.
6. Fold in the extra virgin olive oil and sufficient lime juice to give the salad a puckery edge.
7. Serve hot or possibly at room temperature.
8. Cut Vegetarian

couscous, cumin, salt, water, black beans, corn kernels, red onion, fresh cilantro, garlic, freshly squeezed lime juice

Taken from cookeatshare.com/recipes/aztec-couscous-72670 (may not work)