Это предварительный просмотр рецепта "Aztec Couscous".

Рецепт Aztec Couscous
by Hilda Fonseca de Gill

Aztec Couscous

Couscous takes on a Latin flair with black beans, corn, jalapeno, cilantro, and cumin for a tasty vegetarian side dish.

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Подготовка: Mediterranean
Приготовление: Порций: 1

Ингредиенты

  • 1 cup couscous
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt or to taste
  • 1 to 1-1/4 cups water
  • 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 Tablespoons freshly squeezed lime juice

Инструкции

  1. 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.
  2. Toss in the black beans, corn, red 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.