Mexican Cous Cous

I was straightening the pantry the other day and realized I had a couple of boxes of cous cous. Here is a great recipe. It's low in fat and easy to make.

Mexican Cous Cous Salad

1 cup couscous, dry (equals about 3-4 cups cooked)

1 teaspoon ground cumin

1 teaspoon salt, or to taste

fresh ground pepper

1 1/4 cups boiling water

1 clove garlic, minced

1 (15 ounce) can black beans, rinsed and drained

1 cup frozen corn, rinsed and drained

1/2 cup finely chopped red onion

1 cup chopped tomatoes, optional

1/2 cup chopped fresh cilantro

1 jalapeno pepper, minced

3 tablespoons olive oil

zest from one lime

3-4 tablespoons fresh lime juice, or to taste

Combine the couscous, cumin, and salt and pepper in a large bowl. Stir in the boiling water and seal bowl with plastic wrap. Set aside for 10 minutes. After couscous has "cooked" break up with fork so the pieces are not clumped together. Stir remaining ingredients into couscous. Add more salt and fresh ground pepper if needed. May be served hot, cold or at room temperature.