Aztec Couscous Salad

I gravitate towards the unglamorous.

Exhibit A:

• I dream about driving across North Dakota. I might be the only person in America who has this on his bucket list.

Exhibit B:

• If I had a choice between being Paul Giamatti or Brad Pitt, I would be Mr. Giamatti. I'd rather be talented, versatile, and artful than have my picture taped in the lockers of high school girls. Mr. Pitt is talented and an artist, but he has to deal with the baggage of being glamorous.

Exhibit C:

• I like my coffee black.
  

My cooking lately has been very unglamorous.

I've been cooking a lot with whole grains, the Paul Giamatti of American cuisine. I'm cooking with whole grains to add another healthy element to my cooking, but I'm also doing it because it's fun. I like getting outside my comfort zone and learning something new. When I stand in front of the bulk grain bins at my local market, I experience the same giddiness I feel at a library or at the start of a road trip. There's great energy in the possibilities.

Today I'm sharing a recipe that provided me with a safe, tasty introduction to cooking with whole grains. It's a recipe from Whole Grains for Busy People by Laura Sass.

Aztec Couscous Salad

(Would the Aztecs eat couscous? WWAE? What would Aztecs eat? )

Ingredients:

• 1 cup frozen corn
• 1 cup whole-wheat couscous
• 3 tablespoons olive oil
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon ground cumin
• 1/8 teaspoon granulated garlic
• 1 can black beans, drained and rinsed
• 2 green onions, thinly sliced
• 1/3 cup chopped cilantro
• 1/3 cup chopped red bell pepper
• 1 jalapeno pepper, seeded and chopped
• 3 tablespoon lime juice

Preparation:

1. Defrost the corn, and then slightly heat it in the microwave oven.


2. Place the couscous in a heavy saucepan. Use a wooden spoon to stir in 1 tablespoon of the olive oil. Continue stirring until the couscous are thoroughly coated with oil. Add the salt, cumin, garlic and corn.


3. Stir in 1 1/2 cups boiling water into the couscous. Cover and let sit off heat for 5 minutes. Fluff with a fork.


4. While the couscous is steeping, combine the beans, green onions, cilantro, roasted red pepper, and jalapeno in a large bowl. Toss he couscous mixture, the remaining olive oil, and lime juice. Season with salt, if needed.

"unglamorously" yours,
muddy

PS. . . Despite my allegiance to the unglamorous, it would be cool to be Johnny Depp.