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Aztec Couscous
from Karen C. Greenlee - Atlanta, Georgia, USA


Short Cut Vegetarian: Great Taste in No Time
by Lorna Sass
[buy US]
[buy UK]

Recipe from: Lorna Sass' Short Cut Vegetarian
Serving Size: 4

  • 1 cup couscous
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt or to taste
  • 1 cup to 1 1/4 cup water
  • 1 3/4 cups black beans or 1 15 oz can
  • 1 cup corn kernels
  • 1/2 cup red onion -- finely chopped
  • 1/4 cup fresh cilantro -- minced
  • 1 jalapeno -- minced
  • 3 tablespoons roasted garlic olive oil
  • 3 tablespoons to 4 tbsp. freshly squeezed lime juice
Place couscous, cumin, and salt in a large heatproof bowl or storage container and pour 1 cup boiling water on top.
Cover tightly and let sit until all the liquid is absorbed, about 10 minutes.
If the couscous is not quite tender, add an additional 1/4 cup of boiling water, cover, and let sit for a few minutes longer.
Fluff up with a fork.

Toss in the beans, corn, onion, cilantro, and jalapeno.
Mix in the olive oil and enough lime juice to give the salad a puckery edge.
Serve warm or at room temperature.