Carl and I had this in the Quad Cities and it was delicious! As a note, there are green onions in it, and you can really taste them. However, they could probably be taken out of the recipe if you don't like them.
Ingredients:
1 (10-ounce) box dry plain couscous
1 (16-ounce) bag of frozen white or yellow corn, thawed and drained
2 (15 -ounce) cans black beans, drained and rinsed*
4 medium green onions, sliced (both white and green parts
1 medium red bell pepper, finely chopped
2 garlic cloves, minced
Juice of 2 lemons (~1/4 cup)
1/4 cup extra virgin olive oil
1 tsp. salt
Coarsely ground black pepper
*The recipe only called for one can, but that wasn't really enough, I would recommend using 2 unless you really don't like black beans)
1. Prepare the couscous according to the package directions. To cool quickly, spread the couscous on a large baking sheet in a thin layer and let it stand for 10 minutes.
2. Combine the cooled couscous, corn, beans, green onions, bell pepper and garlic in a bowl, mix gently. Add lemon juice and olive oil; toss well. Season with salt and pepper.
Serves 12
Tip: Giant pasta pearls (ex: Casbah Toasted Couscous) can be used in place of plain couscous. To enhance the flavor, add a bit of grated lemon rind, minced jalapeno chili or cilantro.
Enjoy!
Subscribe to:
Post Comments (Atom)
1 comment:
This looks awesome Ruth. Where did you have it??
Post a Comment