2 Servings 10 min Cook
2 Cup Black Beans
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepperr
1 Medium (2-1/2" dia) Onions
1 Can (12 oz) yields Corn
8 Tsp Pepperr Or Hot Sauce
1 Lime yields Lime Juice
1 Sprigs Fresh Cilantro
1 Tbsp Vegetable Oil
1 1/2 Tsp, ground Cumin
1 Dash Salt
1 Dash Pepper
In a large bowl add boiling vegetable broth to the couscous.
Don’t put too much stock in; the ideal liquid level should be just enough to cover the couscous.
Chop the spring and red onions into thin half slices.
Chop the garlic.
Drain and rinse the beans and corn.
After 5 about five minutes the couscous should be ready; toss in the chopped onions, beans, and corn.
Add the olive oil, lemon juice, cumin, paprika powder, chilli flakes.
Toss to coat well.