Cush Cush Recipes

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BLACK BEAN AND COUSCOUS SALAD



Black Bean and Couscous Salad image

This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.

Provided by Anonymous

Categories     Salad     100+ Pasta Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 12

1 cup uncooked couscous
1 ¼ cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
¼ cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste

Steps:

  • Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
  • In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
  • Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Nutrition Facts : Calories 253 calories, Carbohydrate 41.1 g, Fat 5.8 g, Fiber 9.7 g, Protein 10.3 g, SaturatedFat 0.8 g, Sodium 414.7 mg, Sugar 1.7 g

MAMA'S COUCHE COUCHE



Mama's Couche Couche image

A simple Cajun breakfast delicacy, pronounced "coosh-coosh." Warm cane syrup and café au lait would be appropriate accompaniments. This is home cooking at its best. Recipe from the New Orleans Times-Picayune.

Provided by Jostlori

Categories     Breakfast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups yellow cornmeal
1 1/2 teaspoons salt
1 teaspoon baking powder
2 teaspoons sugar
1 1/2 cups milk
3 -4 tablespoons bacon drippings (or vegetable oil)
cane syrup, to taste

Steps:

  • Combine the cornmeal, salt, baking powder, milk or water in a bowl and mix to blend. The mixture will be like damp sand.
  • Heat the drippings in a cast-iron (preferably) medium-size or large, heavy skillet over medium-high heat. Add the corn meal mixture and allow a crust to form on the bottom, much like you would do to make cornbread.
  • Reduce the heat to medium and cook, scraping the bottom of the pot with a metal spatula to stir and fold the crust, breaking up large lumps, until the mixture is golden brown and resembles crumbled cornbread, about 15 minutes.
  • Serve hot, with cane syrup, or honey drizzled over the top. Maple syrup if you must - LOL!

Nutrition Facts : Calories 374.9, Fat 15.2, SaturatedFat 6.2, Cholesterol 22, Sodium 1043.5, Carbohydrate 53.5, Fiber 4.5, Sugar 2.5, Protein 8

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