Meat Free Monday: Southwestern Couscous Salad

by admin on September 19, 2011

Southwest Couscous Salad

Here’s another quick & easy meal to fix.  You just have to cook the Couscous (in my case I did Quinoa because my husband hates Couscous) and then stir in all the other ingredients.

It was the first time I ever made this dish and I really liked it.  It wasn’t spicy at all to me so next time I would add a little more “zing”… but for friends of mine like Angela it would probably be perfect as written.

My husband liked the flavor of the dish.. however he “didn’t like the little round things” (ie Quinoa).  I’m sure he’d would have loved the dish if I had put the same ingredients on rice or pasta… But of course I told him “we’re eating healthier and to stop complaining“.  Because I’m mean like that…

Ingredients

1 cup whole wheat couscous (I used Quinoa)
1 cup pepitas (pumpkin seeds) (I left these on the side for people to add)
1/4 cup chopped cilantro leaves
1/4 cup lime juice
3/4 teaspoon chili powder
1 (15-ounce) can no-salt-added black beans, rinsed and drained
2 tomatoes, finely chopped
1 zucchini, finely chopped
1 red bell pepper, chopped
1 cup fresh corn kernels (from 2 ears corn)

Method

1.  Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in couscous, cover and remove from heat. Let stand 5 minutes; fluff with a fork.

Quinoa

2.  Toss couscous with remaining ingredients in a large bowl.

added veggies...

Then it looks like this once your finished:

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