Earlier this week, I was nearly out of my favorite starch staples: Oatmeal, quinoa, brown rice, and yams. Unable to make any of my usual breakfast options (other than tofu scramble), I turned to couscous. I rarely make it for breakfast as I don't find it as filling or nutritious as oatmeal or quinoa, and boyziggy doesn't care for it much, but it is simple and quick to prepare. Just use 1 1/2 parts water (or broth) to 1 part couscous. Bring water to a boil, add couscous, remove from heat and let sit for five minutes. Then fluff with a fork.
Couscous is a pasta, and like other pastas, I buy a whole wheat version. As with quinoa and brown rice, when I prepare it I use water only and make a lot so I can use it in other dishes throughout the week, both sweet and savory.
So after breakfasting and snacking on couscous with fruit, walnuts, spices, and almond milk, I had a lot of couscous left over. I knew I was going to stock up oatmeal and other starch staples in a couple of days, so we didn't need to eat couscous for breakfast all week. I remembered a dish from the McDougall Quick and Easy Cookbook that I had made in the past, Black and Yellow Couscous. I decided to recreate something similar, without using tamari soy sauce (salt).
I created the following without consulting the original recipe, but looking at that recipe later saw that the main differences were leaving out the tamari in favor of vegetable broth, using lime juice instead of orange and lemon, and adding tomatoes. The amounts of couscous, corn, and cilantro below are approximate (I just eyeballed them).
3 cups cooked whole wheat couscous
2 cups cooked black beans
2 cups frozen sweet corn, thawed
2 tomatoes, chopped
3 green onions, chopped
1/3 cup cilantro, chopped
3/4 cup salt-free vegetable broth
juice of one lime
1 teaspoon ground cumin
Whisk vegetable broth, lime juice, and cumin together.
Combine all other ingredients.
Pour broth over other ingredients and mix thoroughly.
Refrigerate for one hour before serving. Serve cold or at room temperature.