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Couscous is a quick-cooking grain made from wheat. Most often it’s prepared with Moroccan or Mediterranean spices, but here it’s paired with fresh cilantro for Southwestern flavour.
Ingredients
3 Roma tomatoes
2 cloves garlic, peeled
1 serrano chile pepper, stemmed
1 Tbsp (15mL) extra-virgin olive oil
1/2 cup (20g) fresh cilantro leaves
1 Tbsp (15mL) fresh lime juice
1/2 tsp (3g) sea salt*
1 1/2 cups (360mL) water
1 1/4 cups (250g) couscous
2 scallions, diced
Directions
In a food processor or blender, puree tomatoes, garlic, chile pepper, oil, cilantro, lime juice and salt.
Bring water to a boil and add couscous. Cover and let stand for 15 minutes. Add pureed ingredients to couscous and top with scallions.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
