By Anonymous -

“Many visitors to Merida and Yucatan are surprised to discover excellent Middle Eastern restaurants and such things as kibis offered by local vendors. The cooks of the area happily adopted some of the recipes and ingredients of the Lebanese immigrants who arrived more than a century ago. Here’s a Yucatecan version of couscous salad.”


Ingredients:


  • 1 cup

    couscous

  • 1/2 teaspoon

    ground cumin

  • 1 teaspoon

    salt, or to taste

  • 1 1/4 cups

    boiling water

  •  

  • 1 clove

    unpeeled garlic

  • 1 (15 ounce) can

    black beans, rinsed and drained

  • 1 cup

    canned whole kernel corn, drained

  • 1/2 cup

    finely chopped red onion

  • 1/4 cup

    chopped fresh cilantro

  • 1

    jalapeno pepper, minced

  • 3 tablespoons

    olive oil

  • 3 tablespoons

    fresh lime juice, or to taste

Directions:





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