Short Cut Vegetarian--Aztec Couscous

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I'll post the recipes I've tried first (that are good). Here's the first one:

 

* Exported from MasterCook *

 

Aztec Couscous

 

Recipe By : Lorna Sass' Short Cut Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories : Beans Salads

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup couscous

1/2 teaspoon ground cumin

1 teaspoon salt or to taste

1 cup to 1 1/4 cup water

1 3/4 cups black beans or 1 15 oz 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 tablespoons to 4 tbsp. freshly squeezed lime juice

 

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.

Toss in the beans, corn, onion, cilantro, and jalapeno. Mix in the olive

oil and enough lime juice to give the salad a puckery edge. Serve warm or at

room temperature.

 

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