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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This recipe is by no means authentic, however when you're in a country that doesn't have access to a lot of Latin/Hispanic produce, you improvise. Let me know what you think, let me know how it goes and let me know if you have any alternatives!
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1 teaspoon chilli powder
1 teaspoon dried chilli flakes
1 teaspoon cumin
2 teaspoons garlic
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How to prepare Amaranth Porridge #shorts
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Amaranth is a highly nutritious grain with some impressive health benefits. It was one of the staple foods for the Inca, Maya, and Aztec civilizations.
It’s very good source of fiber, rich in protein , manganese (important for brain function), magnesium, phosphorus and iron. Also it’s rich in antioxidants that help protect against disease.
*One cup (246 grams) of cooked amaranth contains 5 grams of fiber and 9 grams of protein. It also meets 29% of your daily iron needs and contains a good amount of magnesium, phosphorus, and manganese.
*You can use amaranth as a substitute for other grains, such as rice or couscous. Amaranth that has been cooked and then chilled can also be used in place of cornstarch as a thickening agent for soups, jellies, or sauces.
*Source Healthline.com
How to prepare:
2 cups of amaranth soaked and sprouted
2 cloves of garlic
1/4 onion chopped
1/2 tbsp of organic coconut oil
Salt taste
2 bay leaves
1 tsp of turmeric
3 cups of water
Sauté the garlic and onions in the coconut oil, then add the turmeric, salt and the bay leaves. Mix the amaranth , then cover with water. Let it cook until tender.
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