"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Aztec Couscous Recipe

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This recipe for Aztec Couscous, by , is from The Stevens Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robin Beaver
Added: Sunday, January 25, 2009


1 c. uncooked couscous
1-1/4 c. chicken broth
3 T. extra virgin olive oil (or roasted garlic olive oil)
2 T. fresh lime juice
1 jalapeno, seeded and minced
1 tsp. red wine vinegar
1/2 tsp. ground cumin
8 green onions, chopped (or c. red onion)
1 red bell pepper, seeded and chopped
1/4 c. chopped fresh cilantro
1 c. (or more) frozen corn kernels, thawed
2 15-oz. cans black beans, drained (and rinsed)
Salt and pepper to taste
Minced fresh garlic if not using garlic olive oil

Bring chicken broth to a boil in a 2 qt. (or larger) saucepan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, jalapeno, cilantro, corn and beans. Toss to coat.
Fluff the cooled couscous, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste. Serve at once, or refrigerate until ready to serve.

Personal Notes:
Personal Notes:
I use much more cilantro and add it right before serving so that it's very fresh tasting.
Using balsamic vinegar in place of the red wine vinegar works well.
Lastly, don't be afraid to use a lot more cumin.




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