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Mexican-style couscous salad

I made this Mexican-style couscous salad with leftover grilled corn on the cob. You can grill one beforehand or just use a small tin of corn kernels for the recipe. If you want it really fiery,add some sliced Jalapeno just before serving (but the chipotle paste is quite spicy, so be careful with the extra chilli!). You can serve this dish warm or at room temperature.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 1 clove of garlic
  • ½ red bell pepper
  • 1 handful cherry tomatoes
  • ½ tsp salt
  • ½ tsp ground pepper
  • ½ tsp cumin powder
  • ½ tsp smoked paprika
  • 1 carrot grated
  • 1 corn on the cob grilled
  • 1 cup couscous
  • 1 cup water
  • ½ tsp chipotle paste
  • 1 handful mixed salad leaves
  • Diced Jalapeno optional
  • 2 Tbsp chopped coriander leaves
  • Lime juice

Method
 

  1. Put the couscous in a bowl, add the chipotle paste, then pour over 1 cup of boiling water. Cover with a plate and rest for ten minutes.
  2. Meanwhile, grate he carrot and set aside.
  3. Chop the garlic and onion, then cut the tomatoes in half, the bell pepper into tiny cubes.
  4. Using a sharp knife, cut the kernels off the corn cob (or drain the tinned corn).
  5. Heat little olive oil in a frying pan and sauté the onion for 5 minutes, then add the garlic and red pepper. Stir for a minute, then add the tomatoes and spices. Stir for a few seconds, then add a drop of water.
  6. Cover and cook over low heat for about 8 minutes, or until the tomatoes have softened a bit. Turn off the heat and stir in the corn and grated carrot.
  7. Using a fork, loosen the couscous and add to the pan together with the coriander.
  8. Scatter the salad leaves in a large bowl, then add the couscous mixture and combine gently.