Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 small onion, (diced)
  • 1 clove garlic, (minced)
  • 1 large jalapeno, (seeds removed and discarded, finely diced)
  • 1 small red bell pepper, (diced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cumin
  • 1 cup canned corn, (drained)
  • 14 ounces canned fire roasted tomatoes, (drained)
  • 1 cup water
  • 1 cup instant couscous

Instruction

  • 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.