The most ridiculously easy and fast mid week meal that's darn tasty and wonderfully light. Feel free to ramp up the toppings - I just added some diced avocado and tomato to keep it fresh, but I also have it with a dollop of source cream and grated cheese. And I have also been known to add crispy tortilla chips too….
1tbspdiced jalapeño(fresh is better, but tinned also ok)
2scallions(shallots), roughly sliced (optional)
1can (15 oz / 400 g) black beansor red kidney beans
1can (15 oz / 400 g) corn kernels
Handful of coriander / cilantro
1tomato, deseeded and diced
Place salt, cumin, onion powder and couscous in a bowl, quickly toss to combine.
Add boiling water, cover and set aside for 5 minutes.
Fluff with fork, add tomato paste and stir to evenly coat the couscous.
Add remaining ingredients.
Serve with optional toppings.
1. You can substitute the scallions for red onion or spring onion, or leave it out if you prefer.