On our recent trip to Dubai, we ate in a Tex-Mex restaurant [yes we were surprised they had one!]. On the menu we noticed that several dishes were accompanied by beans and couscous rather than beans and rice. We made faces at the idea, passing those dishes by. [I blame the Mojitos.] Later on the return flight home, I started thinking, “Why not couscous?” So, here’s what I came up with:
1 10 oz. box couscous (1½ c.)
2 c. chicken stock
3 T. butter
½ large bell pepper (green/red/both), chopped
2 cloves garlic, minced
3 scallions, sliced tops and all
1 pickled jalapeño, seeded and chopped
1 t. comino, ground in molcajete
2 t. chili powder
1 t. oregano
2 Knorr cilantro seasoning mini cubes* or 1 T. chopped fresh cilantro
Salt and pepper to taste
Juice of 1 lime (2 T.)
1 c. canned corn, drained
In a large saucepan, bring chicken stock and 1 T. butter just to a boil. Stir in the couscous and cover. Remove from heat and set aside.
In large skillet, sauté peppers, garlic and scallions in remaining butter until soft. Add in jalapeño and spices, mixing well. Stir in lime juice. Remove from heat. Fluff the couscous with a fork and add to the skillet, mixing well. Stir in corn. Cover and let sit 5-10 minutes before serving to allow the flavors to blend together.
*If using the Knorr cubes, do not add salt.