First I want to welcome any new friends to the site! Thanks for stopping by and I hope you will stay and look around a while, both with your eyes and your tummies!
For those of you that didn’t catch it. Today I filmed a cooking segment on the local CBS station, KEYE, for their local talk show all about all things Austin. Today’s show was all about the home and garden show happening this weekend at the Austin Convention Center. I will actually be doing the cooking demonstrations for the home and garden show on both Saturday and Sunday.
If you can stop by, Saturday I will be demoing Pasta Ratatouille, a hearty pasta dish inspired by the French classic side dish of stewed vegetables. Saturday’s demo will take place at Noon | 1:30 p.m. | 3:00 p.m. | 4:30 p.m. Sunday’s demo will be the light and refreshing Southwestern Corn and Black Couscous Salad with Cilantro Lime Vinaigrette (recipe below) that I prepared today on “We Are Austin Live”. Sunday’s demos will take place at Noon | 2:00 p.m. | 3:30 p.m. So if you are looking for something to do this weekend and live in Central Texas, come visit me! There are still some discount tickets available too (click here for info).
And in case you missed the segment here is the video clip. I do have to say I felt a lot more comfortable this go a round than my last TV appearance but did get a case of the ‘ums’! Lol!
This salad is light and refreshing yet flavorful and filling. It would make a wonderful side dish to some grilled chicken or steak or even some pan seared fish. Or make it your main dish for a light lunch!
Southwestern Corn and Black Couscous Salad with Cilantro Lime Vinaigrette
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 10 minutes Cook Time: 5 minutes Serves: 4-6 for a side dish or 2-4 for a main dish
1 cup water
1 cup couscous
4 tablespoons olive oil
1 lime, zested and juiced
1 tablespoon honey
2 tablespoons chopped fresh cilantro
Salt and pepper, to taste
1 (15.5 ounce) can black beans, drained and rinsed
1 1/2 cups fresh or frozen corn
1/2 medium onion, chopped
1 garlic clove, minced
1 teaspoon cumin
1/2-1 teaspoon chili powder, to taste
Bring water to a boil. Once water begins to boil stir in couscous and remove from heat. Cover and let stand for 5 minutes.
Combine 3 tablespoons oil, lime juice and zest, honey, cilantro, salt and pepper to form vinaigrette. Whisk to combine thoroughly.
Heat remaining oil in large sauté pan over medium heat. Add corn, black beans, cumin, and chili powder, salt and black pepper, to taste. Cook for 4-5 minutes until heated through.
Once corn and beans are cooked, mix prepared couscous and vinaigrette together and serve. Can be served warm or at room temperature.