Comfort Foods: Couscous and Black Eyed Peas

We hosted the Feast of Kalimat at Franklin Park and I prepared two cold salads: 'Couscous with Nuts and Fruit', and 'Black-eyed Pea Salad'. Both these salads served together provide all the essential amino acids necessary to create a complete protein. So, they enhance each other, working together. Add a few seeds and nuts and you've got a meal. Couscous is exceedingly easy to prepare if purchased parboiled. I buy it in the bulk section of my market, and have served it hot with meats and veggies and also cold as a salad. (The Sweet Pea pictured here as a garnish is not edible. However, the nasturtium leaf underneath the salad is quite peppery, edible. )

Couscous Salad With Nuts and Fruit:

10 ounces of parboiled couscous, cooked

1 tsp salt

1 Tbs olive oil

3/4 cup grated carrots

1/2 cup finely chopped red bell pepper

1 cup chopped celery

1/2 cup chopped red onion

1 sweet apple, finely chopped

1 cup chopped snow peas

1/2 cup golden raisens

1/2 cup currantsdried cranberries

1/2 cup mixed nuts (sunflower, peanut, almond)

2 green onions, sliced

finely chopped parsley, cilantro, oregano

Dressing:

1/3 cup fresh lime juice

1/2 cup olive oil

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp ground cumin

1/4 tsp salt

1/4 tsp cayenne pepper

Black Eyed Pea Salad:

5 cups cooked and drained black-eyed peas

4 slices crumbled, cooked bacon

1/2 cup olive oil mixed with 1/2 cup red wine vinegar

1/2 cup chopped red onion

1/2 cup chopped red bell pepper

3 Tbs chopped green onion

2 Tbs chopped jalapenos

2 Tbs parsley

1 1/12 tsp garlic

3/4 tsp salt

1/2 tsp pepper

brown sugar (to taste)

Mix together all items, and chill until ready to serve. This salad also benefits from a garnish of fresh mint and looks sweet with a few nasturtium blossoms hugging the serving dish.