Mayan Couscous

 Favorite Vegan prep15 mins total time25 mins servings4 – 6 addedAugust 2012

• 1 cup pearl couscous
• ½ teaspoon ground cumin
• 1 teaspoon salt, or to taste
• 1¼ cups boiling water
• 1 clove unpeeled garlic
• 1 cup canned black beans, rinsed and drained
• 1 cup canned whole kernel corn, drained
• ½ cup red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• (optional) 1 jalapeno pepper, minced
• 3 tablespoons olive oil
• 3 tablespoons fresh lime juice, or to taste
• (optional) 4 ounces feta

1. Combine the couscous, cumin, and salt in a large bowl.
2. Stir in the boiling water and seal with plastic wrap. Set aside for 10 minutes.
3. 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.
4. Peel the garlic and mince. Stir the garlic into the couscous along with the black beans, corn, onion, cilantro, jalapeno pepper, olive oil, and lime juice. Top with feta.
5. Serve warm or allow to cool.