vegan - Southwest Couscous Salad

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* Exported from MasterCook *

 

Southwest Couscous Salad

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup couscous

1/2 teaspoon ground cumin

1/2 teaspoon ground leaf oregano -- crumbled

1/4 teaspoon salt

1 cup boiling water

1 can black beans -- (15-ounce) drained and rinsed

1 cup frozen corn kernels -- thawed and drained

1 cup diced red onion -- (about 1 medium-small onion)

1/4 cup diced red bell pepper -- (about 1/4 medium-size pepper)

1/4 cup coarsely chopped fresh cilantro

1/4 cup thinly sliced scallions -- (include some green tops)

(about 2 medium-size scallions)

1 tablespoon finely diced, seeded jalapeno pepper -- (about 1 small

pepper)

2 tablespoons fresh lime juice

1 tablespoon olive oil

1 medium romaine -- separated into leaves or thickly sliced

1/2 medium firm-ripe avocado -- (preferably Haas), peeled, cut into

8 slices, and lightly brushed with fresh lime juice

1 large firm-ripe tomato -- cored and cut into 12 wedges but not

peeled

 

MARGARET COALTER, Eagar, Arizona

 

Born in Guam and brought up in Tucson, Arizona, Margaret taught herself to cook

with the help of magazines, cookbooks, and advice from television

personalitiesespecially Julia Child. She recalls that she " yo-yo dieted " for

twenty years, losing fifteen pounds and then regaining it, until she learned how

to keep her weight down through behavioral modification. " You must change your

eating habits to be healthy! " she says. Today she favors a Mediterranean cuisine

using fish, vegetables, grains, and olive oil. This salad, a masterful blend of

black beans, corn, and couscous, is an example of a recipe that started more

simply and evolved over time.

 

Couscous, sometimes called " Moroccan pasta, " may be the cook's best friend-its

blandness makes it endlessly versatile and it requires no cooking, only a 5- to

10-minute soak in boiling water. Thus, this vegetarian salad couldn't be

quicker. It packs plenty of flavor, too, and doesn't lack for color.

 

TIPS: For maximum flavor, use Haas avocados. And to keep the slices from

darkening, either brush with or dip into fresh lime or lemon juice.

 

1. Combine couscous, cumin, oregano, and salt in large heatproof bowl. Pour in

boiling water, cover, and let stand until all water is absorbed-about 10

minutes.

 

2. Fluff couscous with fork, then mix in beans, corn, onion, bell pepper,

cilantro, scallions, and jalapeno. Add lime juice and olive oil and toss well.

 

3. Bed romaine on large platter, mound couscous mixture on top, then surround

with avocado slices and tomato wedges. Serve immediately.

 

R E C I P E F R 0 M

 

Margaret Coalter; Eagar, Arizona

 

Source:

" The GMA Cut the Calories Cookbook "

Copyright:

" 2000 Sara Moulton and Jean Anderson "

 

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Per Serving (excluding unknown items): 415 Calories; 5g Fat (10.2% calories from

fat); 18g Protein; 77g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 145mg

Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0