Mayan Couscous Salad
1 cup uncooked Israeli couscous
1 1/4 cups chicken broth
3 Tablespoons olive oil, divided
1 clove of garlic, minced
¼ small red onion, chopped
8 green onions, chopped
1 red bell pepper, seeded and chopped
1 small jalapeno pepper, seeded (if you don’t like it hot) and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained and rinsed really well
seasoning salt and pepper to taste
6 Tablespoons extra virgin olive oil
5 Tablespoons fresh lime juice
2 teaspoons red wine vinegar”
1 teaspoon ground cumin
In a medium saucepan, HEAT 1 Tablespoon of the olive oil over medium-high heat. ADD couscous. STIR until the couscous begins to turn brown and smells toasty (about 2-4 minutes or so).
ADD 1¼ cups broth to the toasted couscous. Bring to a BOIL. REDUCE heat, COVER and SIMMER approximately 8 minutes or until the couscous is tender. DRAIN any remaining liquid from the pan.
SPREAD couscous evenly out onto a baking sheet. DRIZZLE remaining 2 Tablespoons of olive oil over the couscous. STIR to combine. COVER with plastic wrap and PLACE in the fridge to COOL.
For the dressing: COMBINE the olive oil, lime juice, vinegar and cumin.
In a large bowl, MIX together the garlic, red onion, green onions, red pepper, jalapeno, cilantro, corn and beans. ADD the cooled couscous, breaking it up with a fork to separate. ADD the dressing and TOSS to combine. SEASON to taste.