South of the Border Couscous Salad Recipe

South of the Border Couscous Salad

Serves 4

30 minutes or fewer

A hint of cumin, a dash of cilantro and a generous helping of black beans give this take on tabbouleh—a Middle Eastern salad of couscous, cucumbers and tomatoes—a Mexican twist.

½ tsp. ground cumin
½ tsp. salt
1 cup uncooked whole-wheat couscous
1 15-oz. can black beans, drained and rinsed
1 cup fresh or frozen corn kernels
½ cup chopped red onion
¼ cup cilantro, chopped
1 small jalapeño pepper, seeded and diced, optional
3 Tbs. fresh lime juice
2 Tbs. roasted garlic–flavored olive oil

Combine 1 1/2 cups water, cumin and salt in medium saucepan. Bring to a boil. Add couscous, stir, and return to a boil. Remove from heat, cover, and let stand 5 to 10 minutes, or until liquid is absorbed. Transfer to medium bowl, fluff with fork, and let cool to room temperature.
Fold beans, corn, onion, cilantro and jalapeño, if desired, into couscous. Stir in lime juice and oil. Season to taste with salt and pepper, and add more lime juice, if desired.