Tag: couscous

Recipe: Black bean and avocado easy salad

black-bean-avocado-saladMy life is crazy busy, so having good #healthy food ready to go is key to eating right. Here’s a simple yummy recipe:

Ingredients:
2 cups grape tomatoes
Juice of 2 limes
1/4 cup cilantro, rough chop
1 can black beans, drained rinsed
1 avocado, cubed
1 teaspoon no-salt seasoning
1/4 cup raw pumpkin seeds

Directions:
Mix all ingredients together, store in air-tight container in fridge for up to 1 week (if it lasts that long!). For extra spice, add cayenne or tiny diced jalapeno.

Usage options: Great on green salad, add to quinoa or couscous. Or great as a side! Bon appetite!

Recipe: Mexican Couscous Salad

mexican couscousFamily picnic dinner in the canyon, so wanted to take something easy to eat and flavorful yet I needed it quickly. Thank God above for giving us couscous. This quick and easy to make semolina grain is versatile and delicious!

Serves 12-15

INGREDIENTS:
3 cups couscous, prepared to directions on the box. Let cool on the stove top.
4 cups carrot chopped
4 cups celery small dice
1 cup cilantro chopped
1 tablespoon Mexican seasoning
1/4 cup Rice Vinegar
1 can Rotel original
1 tablespoon fresh ground black pepper
2 tablespoon no-salt seasoning
Juice of 2 limes

DIRECTIONS:
Cook couscous per package instructions. While couscous is cooling, chop and prepare the veggies. Add all the veggies to a large mixing bowl. For the sauce, blend the Rotel and Rice Vinegar in a high-powered blender. Add the cooled couscous to the large bowl and all the remaining ingredients. Add additional seasonings if desired. You really can’t go wrong. Mix thoroughly and put into a sealed container. Refrigerate until ready to serve.