Here is another great dish from our Mexican cooking club night. I loved this, but I love couscous. If you haven't tried couscous yet, I urge you to! I love it and so do my kids! This is a great mix of ingredients and the flavors are just perfect together. If you're gluten free, try quinoa instead of the couscous. I bet it would be out of this world good! I think I'll make some of that soon!
from All Recipies
1 cup couscous
1/2 teaspoon ground cumin
1 teaspoon salt, or to taste
1 1/4 cups boiling water
1 clove unpeeled garlic
1 (15 ounce) can black beans, rinsed and drained
1 cup canned whole kernel corn, drained
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, minced
3 tablespoons olive oil
3 tablespoons fresh lime juice, or to taste
Combine the couscous, cumin, and salt in a large bowl. Stir in the boiling water, cover and seal with plastic wrap. Set aside for 10 minutes.
While the couscous is cooking, cook the unpeeled garlic clove in a small skillet over medium-high heat until toasted and the skin has turned golden-brown. Peel the garlic and mince. Stir the garlic into the couscous along with the black beans, corn, onion, cilantro, jalapeno pepper, olive oil, and lime juice.
Serve warm or allow to cool.