Actec Cocosus Recipe
Ingredients: 1 cup couscous, 1/2 teaspoon ground cumin, 1 teaspoon of sea 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
Here you got a tasty vegetarian dish with a Latin flair which will take you 15 minutes of prep time and just 10 minutes to cook it!
How to cook AZTEC COUSCOUS:
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.
Add in the black beans, corn, red onion, cilantro, and jalapeno.
Mix in the olive oil and enough lime juice to give the salad a lemony edge.
Serve warm or at room temperature.
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