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Recipe Name: Aztec Couscous Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Cup(s) Couscous
1/2 Teaspoon(s) Ground cumin
1 Teaspoon(s) Salt or to taste
1 Cup(s) To 1 1/4 cup water
1 3/4 Cup(s) Black beans or 1 15 oz can
1 Cup(s) Corn kernels
1/2 Cup(s) Red onion, finely chopped
1/4 Cup(s) Fresh cilantro, minced
1 Jalapeno, minced
3 Tablespoon(s) Roasted garlic olive oil
3 Tablespoon(s) 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. Recipe by: Lorna Sass' Short Cut
Vegetarian Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 205
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 889.3mg
Potassium: 431.5mg
Carbohydrates: 38.1g
Fiber: 8.4g
Sugar: 1.6g
Protein: 9.7g

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