Ingredients:

  • 1 cup (180g) Plain (Instant) Couscous
  • 1 ¼ cups (300ml) Vegetable or Chicken Broth, boiling hot
  • 1 teaspoon Olive Oil
  • Pinch of Salt
  • 1 (15-ounce / 425g) can Black-Eyed Peas, rinsed and thoroughly drained
  • 1 cup (150g) Frozen Corn Kernels, thawed
  • 1 large Red Bell Pepper, finely diced
  • ½ cup (75g) Red Onion, very finely diced
  • 1 medium Jalapeño Pepper, seeds removed, minced
  • 1 cup (150g) Cherry or Grape Tomatoes, halved
  • ⅓ cup (80ml) Fresh Lime Juice
  • ¼ cup (60ml) Extra Virgin Olive Oil
  • 2 tablespoons Fresh Cilantro, finely chopped
  • 1 teaspoon Ground Cumin
  • ½ teaspoon Smoked Paprika
  • ½ teaspoon Garlic Powder
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper

Instructions:

  1. Prepare the Couscous: Place couscous, oil, and salt into the medium saucepan. Pour boiling broth over the top. Immediately cover tightly with a lid and set aside off the heat for 5 minutes.
  2. Fluff the Couscous: After 5 minutes, uncover. Use a fork to fluff the grains thoroughly. Spread onto a large plate or tray to cool slightly.
  3. Chop the Veggies: Finely dice the red onion, bell pepper, and jalapeño. Halve the tomatoes.
  4. Whisk the Dressing: In a small bowl, vigorously whisk together the lime juice, olive oil, cilantro, cumin, smoked paprika, garlic powder, salt, and pepper until well emulsified.
  5. Assemble the Caviar: In the large mixing bowl, combine the rinsed black-eyed peas, thawed corn, diced peppers, red onion, and tomatoes.
  6. Combine and Marinate: Pour about two-thirds of the vinaigrette over the vegetable mixture and toss gently to coat. Let this sit for 5 minutes.
  7. Final Mix: Add the fluffed, cooled couscous to the large bowl. Pour the remaining dressing over everything. Gently fold all ingredients together until the couscous is evenly distributed and coated.
  8. Serve or Chill: Taste and adjust seasoning. Serve immediately at room temperature, or cover and chill in the fridge for at least 30 minutes for the flavours to meld.