About this recipe:This salad has influences from the Middle East and Mexico. Couscous is tossed with black beans, sweetcorn, red onion, coriander, lime and chillies. It's perfect at summer barbecues.
1/2 teaspoon ground cumin
1 teaspoon salt or to taste
300ml boiling water
1 clove unpeeled garlic
1 (400g) tin black beans, rinsed and drained
165g tinned sweetcorn, drained
85g finely chopped red onion
4 tablespoons chopped fresh coriander
1 Scotch bonnet chilli or to taste, finely chopped
3 tablespoons olive oil
3 tablespoons fresh lime juice or to taste
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Method Prep:15min › Cook:10min › Extra time:25min › Ready in:50min
Combine the couscous, cumin and salt in a large bowl. Stir in the boiling water and seal with cling film. Set aside for 10 minutes.
While waiting for the couscous, cook the unpeeled garlic clove in a small frying pan over medium-high heat until toasted and the skin has turned golden-brown. Peel the garlic and finely chop. Stir the garlic into the couscous along with the black beans, sweetcorn, onion, coriander, chilli, olive oil and lime juice. Serve warm or allow to cool.