Mayan Couscous

While J has been away, I've been touched by the way friends, family, neighbors and people from church have all been looking in on me and the kids. They call, drop by, offer to run errands, and bring over meals. It's hard to remember a time when I felt anonymous in this place. I think if we ever had to leave, I would be heartbroken.

Last week, one of my favorite people {shout out to Mo-reen!} had us over for dinner. She made this amazing couscous dish that I have been obsessed with ever since. She kindly shared the recipe, which she found here.

Try it, you'll love it. I mean, seriously- lime, cilantro and red onion? Heaven!

Ingredients

• 1 cup couscous
• 1/2 teaspoon ground cumin
• 1 teaspoon salt, or to taste
• 1 1/4 cups boiling water
• 1 clove unpeeled garlic
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup canned whole kernel corn, drained
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeno pepper, minced
• 3 tablespoons olive oil
• 3 tablespoons fresh lime juice, or to taste

Directions

1. Combine the couscous, cumin, and salt in a large bowl. Stir in the boiling water and seal with plastic wrap. Set aside for 10 minutes.
2. While waiting for the couscous, cook the unpeeled garlic clove in a small skillet over medium-high heat until toasted and the skin has turned golden-brown. Peel the garlic and mince. Stir the garlic into the couscous along with the black beans, corn, onion, cilantro, jalapeno pepper, olive oil, and lime juice. Serve warm or allow to cool.