Tuesday, March 22, 2011
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 Mexican corn, drained
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 small Pablano pepper, minced
3 tablespoons olive oil
3 tablespoons fresh lemon juice, or to taste
Combine the couscous, cumin, and salt in a large bowl. Stir in the boiling water and cover. 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, pablano pepper, olive oil, and lemon juice. Serve warm or allow to cool.