Latin Couscous

Millet and quinoa take the place of the pasta couscous in this recipe. The millet and quinoa taste as good as, if not better than, couscous, but carry a load of fiber and nutrients that couscous can’t match. The savory tomato dressing brings an exotic Latin dance step to the flavor, and the corn, edamame, and avocadoes definitely place this recipe south of the border in taste. It is light, full of flavor, and works well at a picnic or as a side to your favorite grilled meat.

1 cup millet

1 cup quinoa

1 bunch green onions, chopped

4 cloves garlic, minced

1 red bell pepper, minced

2 cups fresh or frozen corn kernels

2 cups fresh or frozen shelled edamame (green soybeans), steamed

1 ripe avocado, peeled and diced

DRESSING:
• 1 large fresh tomato or 1/3 cup tomato juice
• 1/3 cup olive oil
• 2 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 1/4 cup champagne or white wine vinegar
• 1/4 cup sherry vinegar
• 1/2 cup (about 1/2 bunch) minced fresh cilantro (see )
• 1 teaspoon cumin
• 1 teaspoon salt

• Place the millet and 4 cups of water in a large pan with a tight fitting lid. Bring to a boil, cover, reduce to a simmer, and cook for 10 minutes.
• Then add the quinoa to the pot and simmer, covered, for another 15 minutes. Allow the grains to cool in a bowl. When cooled, add the onions, garlic, red pepper, corn, edamame, and avocado.
• To make the dressing, quarter the fresh tomato and use a fork to scrape the pulp into a small bowl. It’s fine to leave in a few seeds. (And toss the skins into your accumulating vegetable stock store.)
• Whisk the tomato pulp together with the olive oil, maple syrup, mustard, vinegar, cilantro, cumin, and salt. Pour the dressing over the salad and stir to combine.

SERVES 6 TO 8