The motto for 2013 is less is more. Out with overly processing of foods and in with fresh ingredients that taste great with a few additions that compliment in flavor.
Last year I experimented so much with food that I found myself collecting endless amounts of ingredients that seem to go bad before they made it to the plate. Quite the sad truth and one I am slightly embarrassed to admit. When the world is battling hunger, I am tossing out food because I purchased more than I needed. So this year is different. I will work with what I have on hand, even if it means updating leftovers to make a new meal that somehow is more delicious than the original.
First up from my pantry full of goodies, a Black Bean Couscous Salad. Israeli couscous is a staple in our home simply because it can be dressed up so easily, and if I’m running short on time to cook it over the stove, a simple visit to the rice cooker does the trick. Some black beans and a couple touches sesame and lemon makes for a light and healthy side dish to any meal. (If I had it available, I think chopped green onions would be a delicious addition as well.)
- 3 cups cooked Israeli couscous
- 1 15 oz can black beans, rinsed
- 2 tbsp cilantro, chopped
- 2 tsp toasted sesame seeds
- 1 tsp sesame oil
- juice of 1 lemon
- freshly cracked black pepper
- 6-8 romaine lettuce spears
- In a medium bowl, mix all the ingredients together, except the lettuce, and season liberally with salt and pepper to taste.
- Spoon the couscous mixture onto the individual lettuce spears to serve.