How To make Aztec Couscous
1 cup couscous 1/2 teaspoon ground cumin 1 teaspoon salt or to taste 1 cup to 1 1/4 cup water 1 3/4 cups black beans or 1 15 oz can 1 cup corn kernels 1/2 cup red onion
finely chopped 1/4 cup fresh cilantro :
minced 1 jalapeno -- minced 3 tablespoons roasted garlic olive oil 3 tablespoons to 4 tbsp. freshly squeezed lime juice
Place couscous, cumin, and salt in a large heatproof bowl or storage container and pour 1 cup boiling water on top. Cover tightly and let sit until all the liquid is absorbed, about 10 minutes. If the couscous is not quite tender, add an additional 1/4 cup of boiling water, cover, and let sit for a few minutes longer. Fluff up with a fork. Toss in the beans, corn, onion, cilantro, and jalapeno. Mix in the olive oil and enough lime juice to give the salad a puckery edge. Serve warm or at room temperature.
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Food Identity and Preserving Cultural Heritage
A panel of chefs and food experts discuss food identity and the intersection of safeguarding cultural heritage and food diversity.
Couscous, jollof rice, and pizza not only spark appetites but conjure images of specific places. Food is inextricably linked to culture, tradition, community, and identity. Yet changing consumer attitudes, climate change, and dietary diversity are affecting what and how we eat. How can safeguarding cultural heritage and preserving food diversity strengthen communities and build healthier food systems?
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