I love how the warm creaminess of the cakes contrasts with the cool crunchiness of the salsa in this recipe. The jicama is a delightful change of pace, and a little bit of a surprise on the first bite if you’re not expecting it.
Sometimes my local super market has whole wheat couscous on the shelf, but it’s pretty costly. I usually buy it from the bulk section of my favorite farmers’ market-style store.
If you don’t have time to make your own salsa, pick up the kind in the deli section rather than using something from a jar. It makes a world of difference in this dish.
- 1 cup whole wheat couscous
- ¼ cup whole wheat flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- 1½ cups buttermilk
- 2 tablespoons canola oil
- 1½ cups frozen whole kernel corn, thawed
- 1½ cups cooked black beans (or 1 14.5 oz can, rinsed and drained)
- 1½ cup fresh salsa
- 1 cup jicama, peeled and diced
- 2 tablespoons cilantro, snipped
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- In a medium bowl combine uncooked couscous, flour, baking soda, and salt.
- In a small bowl lightly beat egg then stir in buttermilk and oil. Stir buttermilk mixture into couscous mixture. Let stand for 20 minutes.
- Meanwhile, in medium bowl, combine corn, beans, salsa, jicama, cilantro, lime juice, and cumin. Set aside.
- Lightly oil nonstick skillet or griddle and heat over medium heat.
- For each cake, pour a scant ¼ cup of the batter onto the hot griddle or skillet; quickly spread to 3½-inch rounds. Cook until bottom is browned, turn and cook until other side is browned.
- Serve salsa with cakes.