1 ¼ c no-chicken broth (or water + 1 tsp Better than Bouillon or other)
½ tsp oregano
½ tsp chili powder
Salt and pepper, to taste
Cheddar (optional)
Instructions
Preheat the oven to 350°F.
Peel the husks back from the corn partway and remove the silk. Replace the husks and place the corn directly on the rack in the oven for ~30 minutes.
Meanwhile, rough chop the garlic and onion and saute in a pan with the olive oil or a thin layer of water over medium heat.
Once fragrant, add the tomatoes (undrained) and the black beans (drained and rinsed). Add the seasonings and reduce heat.
Once the corn is cool, cut off the cob and add to the veggie mixture.
In a separate sauce pan, bring the broth to a boil and add the couscous. Remove from heat after about 5 minutes (for whole wheat), when all liquid is absorbed.
Stir couscous into the veggies. Chop the avocado and stir in carefully.
Shred cheddar over the top, if desired.
Notes
To make vegan, use vegan cheese or sprinkle with nutritional yeast. Nutrition does not include optional oil or cheese.