Credits: Ceri, Zenxin master chef
What is now Mexico had a rich history of crop growing and food preparation long before the Spanish arrived in 1492. Corn, beans, chillies, capsicum, tomatoes, avocados, pumpkin were all part of the Mayan diet and soon came to grace the tables of a wider world.
Corn couscous has the advantage of being gluten-free for Coeliac sufferers and those with gluten intolerance. It also combines well with the sweetcorn kernels, and together they make a great foil for the reds of the tomatoes and red capsicum and the greens of the coriander and chilli.
This dish is rather like adding salsa to couscous,s combining the great fresh herbs and vegetables with a more filling staple. It’s not hard to see how this healthy food supports the longevity associated with the region, as it is rich in antioxidants and fibre.
- Preparation: 10 mins
- Rehydration/cooking time: 15 mins
- Total: 25 mins
- Serves: 4-6
- 1 cup ‘Simply Natural’ Organic Corn Couscous
- 1 Organic Sweetcorn Cob
- 1 Medium Sized Organic Red Onion
- 3 ripe Organic Tomatoes-on-the-vine
- 1 small Organic Red Capsicum
- A good pinch of ‘Simply Natural’ French Sea Salt
- A good handful of Fresh Coriander
- 1 Organic Green Chilli
- Juice of an Organic Lemon
- A drizzle of ‘Simply Natural’ Spanish Organic Extra-virgin Cold-pressed Olive Oil
- A sprinkle of ‘Simply Natural’ Red Chilli Flakes to garnish
- Shuck the corn, remove the kernels individually and place in a bowl with the couscous.
- Pour 1 cup of boiling water over the corn/couscous and mix quickly with a fork.
- Cover with a cloth during the couscous rehydration ~15 mins.
- Top, tail and remove skin from the red onion and dice finely.
- Wash, core and dice the tomatoes and red capsicum as finely as the onion.
- Sprinkle the tomatoes with sea salt to bring out the flavour.
- Wash and chop the coriander and finely dice the green chilli.
- Mix the fresh vegetables into the corn/couscous mixture.
- Add the juice of the lemon to taste and drizzle a little olive oil.