Mexican Couscous
Ingredients
- 1 cup Simply Natural Organic Corn Couscous
- 1 Organic Sweetcorn Cob
- 1 medium sized Organic Red Onion
- 3 ripe Organic Tomatoes-on-the-vine
- 1 small Organic Red Capsicum
- A good pinch of Simply Natural French Sea Salt
- A good handful of Fresh Coriander
- 1 Organic Green Chilli
- Juice of an Organic Lemon
- A drizzle of Simply Natural Spanish Organic Extra-virgin Cold-pressed Olive Oil
- A sprinkle of Simply Natural Red Chilli Flakes to garnish
Credits: Ceri, Zenxin master chef
Methods
- Shuck the corn, remove the kernels individually and place in a bowl with the couscous.
- Pour 1 cup of boiling water over the corn couscous and mix quickly with a fork.
- Cover with a cloth during the couscous rehydration ~15 mins.
- Top, tail and remove skin from the red onion and dice finely.
- Wash, core and dice the tomatoes and red capsicum as finely as the onion.
- Sprinkle the tomatoes with sea salt to bring out the flavour.
- Wash and chop the coriander and finely dice the green chilli.
- Mix the fresh vegetables into the corn/couscous mixture.
- Add the juice of the lemon to taste and drizzle a little olive oil.
