A warm and hearty Mexican Couscous Salad that's great served as a side or even better as a main dish! Make it as spicy or as mild as you want; great served cold too!
1largejalapeno,seeds removed and discarded, finely diced
1smallred bell pepper,diced
1/2teaspoonsalt
1/2teaspoonground black pepper
1/2teaspooncumin
1cupcanned corn,drained
14ouncescanned fire roasted tomatoes,drained
1cupwater
1cupinstant couscous
Instructions
In a large sauce pan with a tight fitting lid, over medium heat, add the olive oil, onion, garlic, jalapeno, red bell pepper, salt, ground black pepper, and cumin. Saute for 5-7 minutes.
Add the corn, fire roasted tomatoes, and water. Stir to combine. Increase heat to medium-high and bring mixture to a low boil.
Lastly, add in the couscous. Stir to combine. Place a lid on the pan and turn off the heat.
Allow couscous to steam for 10 minutes. Do not lift the lid!
Once down, remove the lid and fluff with a fork. Toss in chopped parsley or cilantro if desired.
Serve warm or refrigerate and serve chilled.
Notes
To suit your personal tastes, you can increase, decrease, or omit the jalapeno completely if desired.