Black Bean & Millet Salad

Ingredients:
1 cup millet, uncooked
3 cups water
2 cups black beans, drained and rinsed
2 large tomatoes, chopped
1 medium onion, chopped
1 medium cucumber, sliced

Dressing
1/3 cup water
3 tablespoon lemon juice
1 tablespoon Bragg’s Liquid Aminos
2 teaspoon garlic, minced
1 teaspoon salt (optional)
1/4 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon allspice

Directions:
In a pot add the water and millet, cook for 30 minutes and let cool. In a bowl combine millet, beans, tomato & onion. Chop cucumber and add to bowl.

Combine dressing ingredients, mix, pour over salad. Cover & refrigerate until chilled. Serve on lettuce leaves or stuff in pita.

Serving Size: 5 1/2-cup servings

Notes: I had to substitute the all spice since there was none in my pantry. I used a 1/4 teaspoon of cinnamon and 1/4 teaspoon of nutmeg (didn’t have any cloves either). It’s a filling salad, the onion seems a bit overbearing, I might make some adjustments to the dressing the next time I make this salad. 4/12/12

Source: My friend Jenniffer, who is masterful in the kitchen!

Tri-Colored Couscous Salad

INGREDIENTS:
1 cup tri-colored couscous
2 tablespoons of Bragg’s Apple Cider Vinegar
1 teaspoon Bragg’s Liquid Aminos
1/2 a cucumber, quartered
1/2 cup red onion, chopped
2 Roma tomatoes, diced
1 Jalapeno pepper, chopped
1/2 cup cilantro

DIRECTIONS:
In a bowl pour apple cider vinegar and liquid aminos. Add cucumber and let stand for 15 minutes. Boil 1 cup of water (or veggie broth) and add to couscous, let stand for about 10 minutes. Combine the red onion, tomatoes, Jalapeno pepper and cilantro in the bowl and mix. Pour in couscous and combine. If you want to spice it up, I recommend Sriracha Hot Sauce. Serve and enjoy.

Couscous Salad

INGREDIENTS:
1 cup couscous
1 cup boiling water
1 tsp vegetable bouillon
1/4 cup apple cider vinegar
1/2 cucumber, chopped
2 roma tomatoes, diced
1/2 cup crumbled feta (I have made it with and without, it’s still good!)
2 cloves garlic, minced
salt and pepper to taste
parsley to garnish

DIRECTIONS:
1. In a bowl mix cucumbers, vinegar and garlic. Let sit 20 minutes to marinate.
2. In another bowl, add boiling water to couscous and cvegetable stock. Mix and let cool.
3. Once couscous is cool, add cucumber mixture, onion, tomatoes, olive oil, salt and pepper. Stir in feta. Garnish with parsley. (Note: I omitted the feta to make it McDougall complaint).

SOURCE: Janet is Hungry: My Gastronomic Adventures