The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Corn, black beans, and cumin contribute a Mexican flavor to
couscous, the Mediterranean staple. Citrus flavors add interest
in this quick meal that takes advantage of couscous’ five minute
preparation time and the convenience of frozen vegetables and canned
black beans. This recipe can easily be varied by replacing the corn
and peppers with any frozen vegetable mix that comes without its
own sauce.
Serves 4

9 oz. frozen corn kernels

8 oz. frozen pepper stir-fry mix (1/2 bag)

1 cup stock or water

1 15 oz. can black beans, drained and rinsed

2-1/4 cups stock or water, boiling

1-1/2 cups couscous, uncooked

1/4 cup orange juice

1/4 cup lemon juice

1 Tbs. olive oil

1/4 tsp. salt

1/4 tsp. ground cumin

Black pepper to taste

Place frozen vegetables and 1 cup stock or water in a saucepan
and bring to a boil. Cover and cook for 5 minutes. Add rinsed and
drained black beans, stir well, and cook for 5 minutes more.

In a separate container, add the 2¼ cups of boiling stock
or water to the couscous, cover, and let sit for 5 minutes. Fluff
with a fork.

Add remaining ingredients to the pan of vegetables and beans and
bring to a boil, stirring well. Pour sauce over couscous, mix well,
and serve.