Delicious warm or cold, this dish makes an excellent lunchbox/lunchtime meal
1/2 teaspoon ground cumin
1 teaspoon salt or to taste
300ml boiling water
1 clove unpeeled garlic
1 (400g) tin black beans, rinsed and drained
165g tinned sweetcorn, drained
85g finely chopped red onion
4 tablespoons chopped FRESH coriander
1 Scotch bonnet chilli or to taste, finely chopped
3 tablespoons fresh lime juice or to taste
(I used chick peas in place of the black beans and drizzled in some balsamic vinegar, try adding sherry vinegar, diced peppers etc too)
Prep:15min › Cook:10min › Extra time:25min › Ready in:50min
Combine the couscous, cumin and salt in a large bowl. Stir in the boiling water and seal with cling film. Set aside for 10 minutes.
While waiting for the couscous, cook the unpeeled garlic clove in a small frying pan over medium-high heat until toasted and the skin has turned golden-brown. Peel the garlic and finely chop. Stir the garlic into the couscous along with the black beans, sweetcorn, onion, coriander, chilli, olive oil and lime juice. Serve warm or allow to cool.
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