Mexican Couscous
Recipe from Fish Food
This couscous was delicious! It had great flavor!
The recipe says to chill this before serving, but I didn't have the time, so I served it at room temperature. We then ate the leftovers the next day, cold. I thought it was much better at room temperature.
I looked at three different grocery stores for the chipotle in adobo, and, of course, couldn't find them anywhere. So I had to skip that ingredient. I think that would've been a great addition, however.
Ingredients:
2 c water or chicken stock
1 T cumin
2 t garlic powder
1 t chili powder
1 t paprika
1 chipotle pepper in adobo, minced
Salt and pepper, to taste
1 1/2 c couscous (one box)
1/2 c black beans, drained and rinsed
1/2 c tomatos, seeded and diced
1/3 c red onions, minced
1/4 c cilantro, minced
1/4 c crumbled queso fresco cheese
Directions:
In a medium saucepan, combine the water or chicken stock through the salt and pepper. Bring to a boil. Pour in couscous, gently stir, cover and remove from heat. Let sit for five minutes.
Fluff couscous with a fork and fold in the remaining ingredients. Serve cold or at room temperature.
2 comments:
Ooh, this looks good! Mike is always wanting me to make couscous, but I think it's boring. I'm gonna try this. Thanks!
I can never keep things like straight, but isn't it 'tomatoes' and not 'tomatos'? So confusing. :P
You can usually find Chipoltes in Adobo sauce in the ethnic food aisle by mexican foods. They are in a red can past the taco shells in my Giant Eagle. Hope this helps if you look for them again!
And the recipe looks great!
Post a Comment