What a great book Short-Cut Vegan is, by Lorna Sass. I don't mind spending a long time cooking but it sure is nice sometimes to be able to throw things together quickly. Most of the recipes in the book take under 30 minutes to make. The estimated time for the couscous was 25.
I chose to make the recipe using Israeli couscous rather than regular couscous. Israeli couscous is wonderful. It's a larger grain than the typical version and I think it's much more fun. This recipe is so fast and so easy. Cook the couscous, open a can of black beans, throw in some thawed frozen corn, and whip up the spice mixture. Voila, dinner super fast.
I added a lot of extra spice since I didn't have jalapeno peppers. The spice mixed with fresh lime juice gave the dish quite a bite.
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