Mr. Blank Stare

You know, I don’t think the Omnivore ever truly knows what he’s eating when he stuffs his face at dinner time.  He knows he likes dinner.  He knows that his dinner is healthy and good for him.

But ask him what’s on his plate and you’ll get this:

We’ve already discovered that he’s hard of smelling. And he can’t exactly tell the difference between a wheatball and a meatball.

During this dinner, the Omnivore was elaborating on how delicious his meal was and how he wishes we could eat this more often.  And so I asked him to compare it to his usual favorite, manfood.

He immediately choked on his cous cous, and gasped, “This isn’t manfood!?”

Once we got past that shock, he had visions of the time I was caught in my web of lies, and was fully convinced that he was eating cous cous and not bulgur.  I finally settled the debate when I whipped out the box of cous cous as evidence.

But now since I know that he cannot exactly differentiate between cous cous and bulgur wheat, you bettah-believe we’ll be eating the kasha more often.

Southwestern Cous Cous Salad (4 servings)
1 cup whole wheat couscous
1 cup water
1 cup black beans
1/2 cup orange pepper
1/2 cup red pepper
1/2 cup yellow pepper
2 scallions, sliced
2 T extra virgin olive oil
Juice from 1 lime (or 2 T lime juice)
1/8 t cayenne pepper
1/2 t cumin
1/2 t chili powder
1/2 t honey
garnish: cheese, diced tomatoes, sour cream

Boil 1 cup water and pour over cous cous.  Let sit for 10 minutes, covered.  Fluff with fork.  Combine oil, honey, lime juice, and spices in a small bowl.  Whisk to combine.  Fold beans, sliced scallions, and diced bell pepper into cooled cous cous.  Pour dressing over cous cous salad.  Serve over a bed of greens, garnishing with shredded cheddar, diced tomatoes, and sour cream.