Recipe by YucatanToday
"Many visitors to Merida and Yucatan are surprised to discover excellent Middle Eastern restaurants and such things as kibis offered by local vendors. The cooks of the area happily adopted some of the recipes and ingredients of the Lebanese immigrants who arrived more than a century ago. Here's a Yucatecan version of couscous salad."
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salt, or to taste
1 1/4 cups
1 (15 ounce) can
black beans, rinsed and drained
canned whole kernel corn, drained
finely chopped red onion
chopped fresh cilantro
jalapeno pepper, minced
fresh lime juice, or to taste
Definitely a five-star dish and maybe the best couscous recipe I've ever tasted. HOWEVER, a warning for those who don't know what beans can be toxic if undercooked. (Am I the only one who didn't know this?) Instead of canned black beans I decided to cook dry white beans from scratch because I had them. I undercooked them -- boiled them for five minutes, then let them sit in the hot water for about two hours. I knew they were undercooked because they were a bit crunchy, but they tasted okay. About an hour after we ate, both my boyfriend and I came down with stomach cramps and some serious gas. We felt horrible for about eight hours. After a little Googling I learned that kidney shaped beans can be toxic and, in rare cases, fatal if undercooked. Moral of the story? You learn something new every day.uncontrollably.
WAY too salty. Could be good with about half the salt, but still not too impressive.
This has become one of my favorite recipes because its quick and easy to make. makes a great lunch too, is just as good cold as it is warm, and if you want to make it heartier , which sometimes i do, you can add some chicken and a side salad and its an instant main course. A few suggestions - the couscous step in the ziploc bag is rather unnecessary. Couscous is extremely easy to prepare. simply mix the cumin, salt, and couscous in a bowl, bring 2 cups of water to boil, turn off the boiling water, add the couscous, cover with a lid, its ready in about 5 min. this is simpler, and more environmentally friendly than using a ziploc bag each time. this way you can simply stir all your ingredients into the pot that already contains the couscous. Also, like many others here, i browned my onion in some olive oil before adding it. I also add a lot more lime than what is called for. The lime really does make the dish. Great dish.
Delicious! I followed the recipe except I substituted quinoa for the couscous and replaced the corn (didn't have any) with sliced black olives, which went nicely. I did slightly cook the onions and added a handful of sliced green onion tops. As suggested elsewhere, I squeezed every last drop out of 2 limes. Good both warm and chilled. A hit with the hubby, who is a traditionalist. Filling and satisfying, I will be making this again.
good, a little under seasoned for my liking. added more cumin, jalapenos, lime, as well as added bell pepper and some chili powder (like me some twang) and i simmered all the veggies with the garlic before adding to couscous. turned out well.
Very pleasing. I thought this tasted good refrigerated too.
This was excellent. The fresh lime juice really makes this dish. The amount of ingredients was right on.
Hubby was super impressed with this one (he's the pickier eater in the family) and I loved it too. I served it with some grilled salmon...yum! I followed the recipe exactly as written. Next time I'd probably add more cumin, jalapeno and lime. Those flavors weren't really coming through for me as much as I'd hoped. I might also add raw garlic instead of roasted to get more flavor. Overall, a great recipe! I'd make it again!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 300
** Calories from Fat: 98
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