Chew on This | Fusion Cous Cous

Mimi has been making and eating this cous cous dish for months. And she's been raving and raving about it. At first I thought she might be a bit tinged, what with all the raving. Then I had myself a big old dish, sans tomato (ewww), and saw the light.

It's light, citrusy, savory, creamy and tangy. And yes, it's all of those things...and more. Just have a bite and you'll see.

Cares

Here's Mimi's recipe:

Fusion Cous Cous

4-6 servings

1 C pearled (Israeli) cous cous, soaked in 3/4 C of water for 1-2 hours and then 

drained, if needed

3/4 C bulgar wheat, soaked in 3/4 C of water for 30-45 minutes and then 

drained, if needed

1/4 C + 2 T red wine vinegar

1/2 C + 2 T extra virgin olive oil

1/4 - 1/3 C lemon juice

1 -1 1/2 t salt

1/2 t pepper

3 cloves garlic, finely minced 

1 medium red onion, diced fine

1 C sweet corn kernels

1 can (15 ounces) black beans, drained and rinsed

1 C cilantro, chopped

1/2 C flat leaf parsley, chopped

1 1/2 C mint, chopped

1 1/2 t cumin

1 T lemon zest

6-8 grape or cheery tomatoes for garnish

extra mint leaves for garnish

1/2 C crumbled feta cheese on top for garnish

So, you have this beautiful list of ingredients...put them all in a bowl and mix, mix, mix. Garnish with tomatoes, extra mint leaves and crumbled feta. That's it! You're going to love it!