Couscous & Black Bean Salad
Ingredients:
1 cup uncooked couscous
1 1/4 cups chicken or vegetable broth
1 cup fresh corn kernels
2 cups of cooked black beans
8 green onions, chopped
1 red bell pepper, chopped
1 or 2 jalapeno peppers (optional, to taste)
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro
salt and pepper to taste
Directions:
Start with cooking the broth in a large sauce pan on medium heat. Bring to a boil and stir in the couscous. When completely mixed cover and remove from heat – let sit for several minutes as the couscous sets.
Meanwhile, mix together the oil, lime juice, vinegar and cumin in a large mixing bowl. Add in the onions, peppers, cilantro, corn and beans. Toss to coat.
Stir and fluffy the couscous, breaking up any chunks to a smooth consistency. Add to the bowl of veggies and mix well. Season with salt and pepper to taste and serve immediately, or refrigerate and serve cold.
Pear Butter Recipe from Two Kids Farm, Jessica Lambert
20 medium-sized pears
3/4 cups of sugar
1 teaspoon of cinnamon
1/8 teaspoons ground cloves
Preparation:
Peel, core and chop pears. Once chopped, puree in a blender or food processor.
Put all ingredients in a crock pot on high for 8 – 10 hours.
Refrigerate and enjoy on toast, desserts or oatmeal!
Two Kids Farm is a recent addition to the Saturday Covington Farmers Market. Their booth is located next to the Coffee Rani stand. They provide season, fresh produce and heirlooms. Check out their Facebook page: Two Kids Farm
