Thursday, November 10, 2011

Southwest Couscous


1/3 cup fresh lemon juice
3 tbsp chopped fresh cilantro
Sea salt and fresh ground black pepper, to taste
1 cup couscous
2 tsp ground cumin
1 cup frozen corn, thawed
2 cups cooked black beans, drained
1 plum tomato, diced
1 zucchini, diced
yellow zucchini squash, diced
1/4 cup finely chopped red onion

  1. Prepare cous cous according to directions, adding salt and 1 tsp cumin to boiling water. Uncover, fluff with a fork.
  2. Meanwhile, saute tomatoes, zucchini, squash and onion until tender. Add beans and corn and cook over medium low until heated through. Add remaining cumin. Salt and pepper to taste.
  3. In a large bowl, combine cous cous and bean mixture. Pour lemon-cilantro dressing over top and toss to combine.

We ate this with fajitas and it was WoNdErFuL!

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