Mayan Couscous

Mayan Couscous

Toasted garlic, jalapeno peppers, and fresh lime juice liven up this Mexican version of couscous salad.

Rated 4.6 from 124 votes

Prep Time

15M

Total Time

25M

Servings

4 servings

What You Need

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

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Instructions

Combine the couscous, cumin, and salt in a large bowl. Stir in the boiling water and seal with plastic wrap. Set aside for 10 minutes.

While waiting for the couscous, 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.

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