Mexican Couscous

I did a test shoot a couple of days ago with the talented food stylist Jenny Park. We did a kind of Mexican themed buffet with a bunch of dishes. Jenny was kind enough to share some recipes of the food I photographed. One of the dishes we photographed was a beautiful Mexican couscous.

Mexican Couscous

Servings: 3-5

Ingredients:

2 cups chicken stock
1 tbsp cumin
2 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1 chipotle pepper in adobe, minced
Salt and freshly ground black pepper to taste
1½ cups couscous
½ cup black beans, drained
½ cup tomatoes, seeded and diced
1/3 cup red onions, minced
¼ cup cilantro, minced
¼ cup cotija cheese for garnish, optional

Directions:

1) In a medium saucepan combine first seven ingredients and stir. Bring to a boil and pour in couscous. Gently stir, cover and remove from heat. Allow to sit for 5 minutes. Fluff mixture with a fork and fold in remaining ingredients. Place in refrigerator for at least an hour and serve cold topped with cotija cheese (optional).

Recipe by Jenny Park. Thank so much Jenny!