Couscous with corn and black beans
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Water |
| 1 | cup | Couscous |
| 1 | 15-oz can black beans; rinsed and drained | |
| 1 | 10-oz pkg frozen whole-kernel corn; thawed and drained | |
| 3 | tablespoons | Orange juice |
| 1 | teaspoon | Grated lemon rind |
| 3 | tablespoons | Fresh lemon juice |
| 2 | tablespoons | Olive oil |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground cumin; * used rounded 1/4t |
| ⅛ | teaspoon | Coarsely ground pepper |
Directions
Bring water to a boil in a medium saucepan and stir in coucouse. Remove from heat; cover and let stand 5 minutes .
Meanwhile, combine parsely, beans, and corn in a large bowl. Combine orange juice, lemon rind, lemon juice, olive oil, salt, cumin, and pepper; stir.
When couscous are ready, fluff with fork; toss with bean-corn mixture. Add orange juice mixture to courcous mixture; toss well.
Yield: 4 1-¼ cup servings [2-3 one-dish servings, or 2 dinners+ 1 lunch] Per serving: 332 (32% from fat) / Prot 12.4g / Fat 7.6g (Sat 1g, Mono 5g, Poly 0.8g) / Carb 58g / Fiber 6g / Chol 0mg / Iron 2.8mg / Sodium 321mg / Calc 32mg
Recipe By : Cooking Light magazine Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 09:03:35 +0100 From: Kaye Sykes <Sykes.Kaye@...> NOTES : Fast and yummy