Rating: 4.5 stars
217 Ratings
  • 5 star values: 156
  • 4 star values: 47
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe Summary

additional:
10 mins
total:
25 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the couscous, cumin, and salt in a large bowl. Stir in the boiling water and seal with plastic wrap. Set aside for 10 minutes.

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  • While waiting for the couscous, cook the unpeeled garlic clove in a small skillet over medium-high heat until toasted and the skin has turned golden-brown. Peel the garlic and mince. Stir the garlic into the couscous along with the black beans, corn, onion, cilantro, jalapeno pepper, olive oil, and lime juice. Serve warm or allow to cool.

Nutrition Facts

300 calories; protein 7.1g; carbohydrates 44.8g; fat 10.9g; sodium 713.3mg. Full Nutrition
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