(I promise there's couscous hiding under all of those bright veggies! :))
Not only was the company good, but the meal was too. Katie adapted this recipe from Simple Suppers and it turned out fabulously. I love meals like this where you can start with a base (here, couscous and mexican-spiced black beans) and then vary based on your preferences. This one was perfect accompanied by avocado, corn, and tomatoes, but feel free to get creative with your favorite toppings!
Thanks again Katie--this will definitely be a repeat in the McLaury kitchen!
Mexican Couscous Dinner
adapted from Simple Suppers
-1 box couscous
-2 cans black beans
-1 tbsp olive oil
-3 cloves garlic, pressed
-1/2 tsp cumin
-1 1/2 tsp dried oregano
-1/4 cup cilantro, chopped
-2 ears of corn, cooked and kernels removed from the husk
-1 avocado chopped
-1 tomato chopped
1. Cook couscous according to package directions. Set aside.
2. To prepare black beans, heat olive oil in a large pan. Add garlic, cumin, and oregano and saute for 1-2 minutes. Pour in black beans and heat over medium heat until warmed through. Just before serving, stir in cilantro.
3. To serve, add desired amounts of couscous and black beans to individual bowls. Top with corn, avocado, and tomatoes.
*Looking for other great recipes from Simple Suppers? Try this creamy caper sauce or carrot salad!