RECIPE #436, DAY #604
ORIGINAL RECIPE: “Black Beans and Couscous Sante Fe Style,” from Mill’s and Ross’s Desperation Dinners*
TIMING: 20 minutes
TOOLS: A small pan with a lid, a fork, and not much else
COOK TYPE: Stovetop
HEALTH: This begins with white pasta (couscous), although you could get whole grain, but it is enhanced with veggies, beans, and some spices and vinegar. This is a pleasantly healthy offering for a summer picnic or potluck.
EXPERIENCE: Don’t ask me why I made summer foods twice in 1 winter week, because I don’t know and I do regret it. However, it’s not the recipes’ fault, and this makes a great simple, easy salad for a summer evening.
It does have a sort of raw or unrefined taste, which comes from the beans and peppers, but also from the uncooked cumin. On the other hand, I really enjoy the little bit of tang from the vinegar. I bet you’ll get nothing but praise from the people at a potluck who would take this. And for so little work…
NOTES: I suppose you could cook the beans and peppers in the oil and cumin. But, I think I’ll stick to the easier preparation.
- In a small pan, bring 2 1/4 cups water to a boil. Stir in 10 ounces couscous, remove from heat, and cover, working quickly. Set aside.
- In a serving bowl, whisk together juice of 1/2 lime, 3 tablespoons olive oil, 1 tablespoon red wine vinegar, and 1/2 teaspoon cumin.
- Add 30 ounces drained black beans, 3/4 cups slices scallions, 1 diced red bell pepper, 1 cup corn kernels, and 1/4 cup chopped cilantro.
- Check on your couscous. All the liquid should be absorbed. Place it in a fine-mesh strainer and cool down with cold water. Shake until all water has strained.
- Add the couscous to the salad and toss with a fork. Taste for salt and pepper.
Serve on a lettuce leaf with some blue corn tortilla chips.
LEFTOVER IDEAS: This will keep for a few days covered in the fridge. It will be nice in your lunch pail.
*Recipe changed from the original.