Perhaps it was my August hiatus that sparked a need in me to cook all freakin' week. While most of the week's recipes have already made it to the blog, this little gem has not. The original recipe was meatless, but I had some shrimp in the freezer that were calling so I threw them in. Remember to seed the serrano pepper if heat isn't your thing. Otherwise, enjoy!
- 3 cups of couscous uncooked
- 4 cups water
- 1 serrano pepper
- 1/4 cup olive oil
- 2 limes
- 1 bunch of cilantro
- 2 cloves of garlic, minced
- 2 avocado, diced
- 1/2 cup raw cashews
- 4 ears of corn
To cook the couscous, bring the water to a boil. Add the couscous, cover and remove from heat. Meanwhile, in a large pan, toss the cashews on medium heat until golden. Set aside and when cool, chop into smaller pieces.
Toss the avocado into a bowl with the juice of one lime, mixing well and season with salt and pepper.
In a blender or food processor add the pepper, cilantro and juice from one lime. Blend until everything is well mixed and then add the olive oil and process until smooth. Add salt and pepper to taste.
Heat a couple splashes of olive oil in the same pan used for the cashews. Coat the pan with olive oil and add the garlic and saute for a few minutes until fragrant. Add the corn kernels and cook together for about 3-5 minutes. Remove from the heat and toss with the cilantro-pepper sauce. Add the vegetables to the couscous, mixing well. Portion into bowls and top with avocado and a little cilantro if you have it.