Latin couscous recipe

Latin couscous

Latin couscous recipe

SERVES 6 TO 8

ingredients

1 cup millet
1 cup quinoa
1 bunch green onions,
chopped
4 cloves garlic, minced
1 red bell pepper, minced
2 cups fresh or frozen corn
kernels
2 cups fresh or frozen shelled
edamame (green soybeans),
steamed
1 ripe avocado, peeled and
diced

DRESSING:
1 large fresh tomato or 1/3 cup
tomato juice
1/3 cup olive oil
2 tablespoons maple syrup
2 tablespoons Dijon mustard
1/4 cup champagne or white
wine vinegar
1/4 cup sherry vinegar
1/2 cup (about 1/2 bunch)
minced fresh cilantro
(see Growing Green
Flavor, page 64)
1 teaspoon cumin
1 teaspoon salt

cooking instructions

Millet and quinoa take the place of the pasta couscous in this
recipe. The millet and quinoa taste as good as, if not better than,
couscous, but carry a load of fiber and nutrients that couscous
can’t match. The savory tomato dressing brings an exotic Latin
dance step to the flavor, and the corn, edamame, and avocadoes
definitely place this recipe south of the border in taste. It is light,
full of flavor, and works well at a picnic or as a side to your
favorite grilled meat.
Place the millet and 4 cups of water in a large pan with a tightfitting
lid. Bring to a boil, cover, reduce to a simmer, and cook
for 10 minutes. Then add the quinoa to the pot and simmer,
covered, for another 15 minutes. Allow the grains to cool in a
bowl. When cooled, add the onions, garlic, red pepper, corn,
edamame, and avocado.
To make the dressing, quarter the fresh tomato and use
a fork to scrape the pulp into a small bowl. It’s fine to leave
in a few seeds. (And toss the skins into your accumulating
vegetable stock store. See Making Stock, page 38.) Whisk the
tomato pulp together with the olive oil, maple syrup, mustard,
vinegar, cilantro, cumin, and salt. Pour the dressing over the
salad and stir to combine.
Good appetite for everyone