Saturday, August 21, 2010

Mexican Couscous Salad

Recipe courtesy of e-mealz

Serves 4 - 6

4 ears of fresh corn (or 1 cup of frozen corn)
2 boxes couscous, cooked
¼ c packed chopped fresh cilantro
2-3 med avocados, diced
2 lg tomatoes, chopped
2 - 15 oz cans black beans, warmed (optional)

2 med jalapeño peppers, seeded
2 scallions
6 T fresh lime juice from 3-4 limes
3 T olive oil
2 T chopped fresh cilantro
1 t salt

Boil 4 ears of corn, cool and slice corn off cob. (Or warm frozen corn.)

Cook couscous according to package instructions. Combine cooked millet or couscous
in bowl w/corn, cilantro, avocados and tomatoes.

Combine jalapeño peppers, scallions, lime juice, olive oil, cilantro and salt in a blender. Blend until smooth. Pour over couscous mixture and stir well.