NewYork-Presbyterian Hospital

Recipe Yield: 4 Servings

Ingredients

• 1 cup couscous
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt or to taste
• 1 - 1 1/4 cups water
• 1 3/4 cups canned black beans, rinsed
• 1 cup of fresh corn kernels
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, minced
• 1 jalapeno, minced
• 3 tablespoons extra virgin olive oil
• 3-4 tablespoons freshly squeezed lime juice

Directions

1. Place couscous, cumin and salt in a large heatproof bowl or storage container and pour 1 cup boiling water on top.
2. Cover tightly and let it 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 with a fork.
3. Toss in the black beans, corn, red onion, cilantro and jalapeno. Mix in the extra virgin olive oil and enough lime juice to give the salad some acidity. Serve warm or at room temperature.

Nutrition Facts