Aztec Couscous
Submitted by noelvs
Aztec couscous tosses fluffy cumin-seasoned couscous with black beans, corn, jalapeno, red onion, cilantro, and fresh lime juice. A quick Southwestern grain salad ready in 20 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
20 minNeed a side dish that pulls its weight at a potluck, packs well for lunch, and takes about 20 minutes? This is it.
Couscous steeps in boiling water with ground cumin and salt, then gets fluffed and tossed with black beans, sweet corn, crunchy red onion, fresh cilantro, and minced jalapeno.
Roasted garlic oil and a generous squeeze of lime juice tie it all together with a bright, puckery finish.
Serve it warm alongside grilled chicken, or let it cool to room temperature for a make-ahead grain salad that only gets better as it sits.
Variations
- Protein boost: Fold in shredded rotisserie chicken or grilled shrimp to make it a full meal.
- Grain swap: Quinoa or bulgur wheat work just as well if couscous isn’t in your pantry.
- Extra veggies: Diced bell pepper or chopped cherry tomatoes add more color and crunch.
Kitchen Tips
- Cover the couscous tightly after adding the boiling water. A snug lid or plastic wrap traps the steam and ensures fluffy grains.
- Fluff with a fork, never a spoon. A spoon will mash the grains together into a clump.
- Add enough lime juice to give it a noticeably tangy edge. The beans and corn can handle it.
Ingredients
Directions
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 ¼ 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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