Recipe - Cumin-Scented Black Beans And Corn With Chipotle Couscous

1 tablespoon Olive oil
Three fourths teaspoon Ground cumin
One fourth teaspoon Ground red pepper
1 md Onion; minced
1 small Red bell pepper; minced
16 ounce Cooked black beans; drained
and rinsed
1 cup Frozen corn kernels
2 md Tomatoes; minced
One half cup Cilantro; minced
10 ounce Couscous
2 cup Water
2 Chipotle peppers; minced

Heat oil in a large nonstick skillet over medium heat; stir in cumin and
red pepper. Add onion and bell pepper. Cook, stirring until onion is
slightly browned, 5 to 6 minutes. Add beans and corn, and cook until heated
through.

Heat 2 cups water to a boil in microwave. Put couscous in a large serving
bowl and pour water over, cover and let stand for 5 minutes. Add minced
chipotle peppers to couscous and fluff with a fork.

To serve, divide couscous among serving plates and top with black bean
mixture. Garnish with tomatoes and cilantro.
Per serving: 514 Calories; 5g Fat (9% calories from fat); 22g Protein; 97g
Carbohydrate; 0mg Cholesterol; 158mg Sodium

Recipe by: Chicago Tribune (modified) Posted to Digest eatlf.v097.n187 by
Joanne McAndrews Eisenman jmca@nwu.edu on Jul 24, 1997