By: Brianna A.
|Time:||30 min (15 min to prepare, 15 min to cook)|
|Number of Servings:||4|
1 cup couscous
0.5 teaspoon ground cumin
1 teaspoon salt or to taste
1 cup to 1 1/4 cup water
0.75 cups black beans or 1 15 oz can
1 cup corn kernels
0.5 cup red onion -- finely chopped
0.25 cup fresh cilantro -- minced
1 each jalapeno -- minced
3 tablespoons roasted garlic olive oil
3 tablespoons to 4 tablespoon 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.