Cumin-scented black beans and corn with chipotle couscous

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
¾ teaspoon Ground cumin
¼ teaspoon Ground red pepper
1 medium Onion; diced
1 small Red bell pepper; diced
16 ounces Cooked black beans; drained and rinsed
1 cup Frozen corn kernels
2 mediums Tomatoes; diced
½ cup Cilantro; minced
10 ounces Couscous
2 cups Water
2 Chipotle peppers; minced

Directions

Heat oil in a large non-stick skillet over medium heat; stir in cumin and red pepper. Add onion and bell pepper. Cook, stirring until onion is slightly browned, 5 to 6 minutes. Add beans and corn, and cook until heated through.

Heat 2 cups water to a boil in microwave. Put couscous in a large serving bowl and pour water over, cover and let stand for 5 minutes. Add minced chipotle peppers to couscous and fluff with a fork.

To serve, divide couscous among serving plates and top with black bean mixture. Garnish with tomatoes and cilantro.

Per serving: 514 Calories; 5g Fat (9% calories from fat); 22g Protein; 97g Carbohydrate; 0mg Cholesterol; 158mg Sodium Recipe by: Chicago Tribune (modified) Posted to Digest eat-lf.v097.n187 by Joanne McAndrews Eisenman <jmca@...> on Jul 24, 1997

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