Have you ever had so much to say that nothing comes out? I have so many balls in the air that I literally can’t think of where to start. But one things never fails and that is getting back into the kitchen and cooking. Cooking is literally my happy space. Low key I think I use it cooking as therapy. I can’t be the only one– right? So I made this super quick and southwest whole wheat couscous salad.
I love making whole wheat couscous. Because you really get to taste and benefit from the extra bite that you get with a whole wheat pasta. And one of the best parts about a pasta salad is that you can serve this cold, room temp or warm. I mean seriously! Kinda perfect.
So basically the only thing you have to cook with this recipe is the couscous. Everything else is basically a chopping and slicing situation.
I have also really been playing around with more beans in my recipes. I have been upping my protein intake lately but I absolutely wanted to make it as natural as possible. And beans are a great way to literally pile on the protein organically.
I’m all for this salad. Easy- check. Quick- check. Filling- check. Wholesome- check. Colorful-check. Flavorful- check. Healthy- check. Just checks out in every category. Make it and tag me. I love seeing your pics!
This Southwest Whole Wheat Couscous Salad is the perfect salad that is wholesome and flavorful but also very filling. Super easy to make and eat.
- 4 Green Onions Chopped
- 1 Cup Whole Wheat Couscous
- 1 English Cucumber Chopped
- 2 Plum Tomatoes Chopped
- 1 Can Black Beans Drained
- 1/2 Cup Pesto
- 1 Can Whole Corn Kernel Drained
- 1 Teaspoon Cumin seeds
- 1-2 Avocado Chopped
- 1 1/4 Cup Broth
- 1 Bell Pepper Chopped
- Fresh Cilantro to serve Chopped
- 1 Tablespoon Lime or lemon juice
Bring broth to a boil in a sauce pan and stir in the couscous and add cumin seeds. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, stir together the pesto and lime juice. Add green onions, cucumber, red pepper, tomato, corn and beans and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well.Top with chopped avocado and fresh cilantro. Season with salt and pepper to taste. You can serve it warm or at room temp or refrigerate until ready to serve.