Ingredients
2 tbsp extra virgin olive oil
1 package original couscous
course salt and ground pepper
1 1/4 cups fresh corn kernels (from 2 ears of corn)
1 can (15.5 oz) black beans, rinsed and drained
2 tbsp fresh lime juice
1 jalapeno thinly sliced
ground cumin to taste
chili powder to taste
1 avocado, halved, pitted, peeled, and sliced
dollop sour cream
Tbsp taco sauce
Directions
Cook couscous according to package directions.
Heat 1 tsp oil in skillet and cook the corn, stirring occasionally, until it is browned (about 5 minutes). Season with salt and pepper, chili powder and ground cumin.
Add couscous, black beans, lime juice, jalapeno, toss to combine. Season with salt and pepper and serve with avocado slices, sour cream and taco sauce on top.
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