Mayan Supper Salad Food

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MAYAN COUSCOUS



Mayan Couscous image

Many visitors to Merida and Yucatan are surprised to discover excellent Middle Eastern restaurants and such things as kibis offered by local vendors. The cooks of the area happily adopted some of the recipes and ingredients of the Lebanese immigrants who arrived more than a century ago. Here's a Yucatecan version of couscous salad.

Provided by YucatanToday

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 12

1 cup couscous
½ teaspoon ground cumin
1 teaspoon salt, or to taste
1 ¼ cups boiling water
1 clove unpeeled garlic
1 (15 ounce) can black beans, rinsed and drained
1 cup canned whole kernel corn, drained
½ cup finely chopped red onion
¼ cup chopped fresh cilantro
1 jalapeno pepper, minced
3 tablespoons olive oil
3 tablespoons fresh lime juice, or to taste

Steps:

  • Combine the couscous, cumin, and salt in a large bowl. Stir in the boiling water and seal with plastic wrap. Set aside for 10 minutes.
  • While waiting for the couscous, cook the unpeeled garlic clove in a small skillet over medium-high heat until toasted and the skin has turned golden-brown. Peel the garlic and mince. Stir the garlic into the couscous along with the black beans, corn, onion, cilantro, jalapeno pepper, olive oil, and lime juice. Serve warm or allow to cool.

Nutrition Facts : Calories 300.4 calories, Carbohydrate 44.8 g, Fat 10.9 g, Fiber 3.6 g, Protein 7.1 g, SaturatedFat 1.5 g, Sodium 713.3 mg, Sugar 2.5 g

MAYAN CITRUS SALSA (XEC) WITH RED SNAPPER



Mayan Citrus Salsa (Xec) with Red Snapper image

Provided by Food Network

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 orange
1 small grapefruit
1 large lemon
1/2 cup chopped fresh cilantro leaves
1/2 habanero or other chile, seeded and minced, or to taste
Salt
2 tablespoons oil
4 red snapper fillets, 4 to 6 ounces each, preferably skin on (and scaled)

Steps:

  • Heat oven to 450 degrees F.
  • Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, chopped habanero, and salt.
  • Put oil in a nonstick or cast-iron skillet over medium-high heat. A minute later, add fish, skin-side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with Mayan citrus salsa (xec), immediately.

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