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Aztec Couscous Recipe
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1 cup couscous 1/2 teaspoon ground cumin 1 teaspoon salt or to taste 1 cup to 1 1/4 cup water 1 3/4 cups black beans or 1 15 oz 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 tablespoons 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.
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