This morning on KSEE Sunrise, Chef Roy Harland of the Elbow Room showed us how to make a warm Couscous Salad.
1 T olive oil
1 small white or yellow onion, chopped
3 cloves garlic, peeled and minced
1 jalapeno, chopped
2 cups cooked Israeli Couscous (cooked al dente according to directions)
1 3/4 cups chicken stock
1 tsp toasted cumin seeds
salt and pepper to taste
kernels from 2 ears fresh sweet corn
2 (15 ounce) cans black beans, rinsed and drained
1 cup seeded and diced Roma tomatoes (about 3)
1/2 cup chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the corn, onion, jalapeno, and garlic and saute until just beginning to brown.
Add juice from one lemon, salt and pepper to taste and continue to saute for another minute. Toss corn mixture with cooked couscous. Mix in the black beans and top with tomatoes and cilantro.