On the nights that I come home and bake my dinners consist of something very quick: cereal, salads, cheese and crackers, etc. Some variation of couscous salad has been in my rotation lately. The couscous cooks up in 5 minutes and you are ready to add whatever flavors you are craving. Last night I got out the parsley to start chopping it up, or so I thought it was parsley. Keep in mind, I’m in such a rush because I’m starving I’m not paying close attention to things which is probably why I didn’t realize it wasn’t parsley at first. As I’m chopping away, cilantro is perfuming the kitchen air. My greek couscous salad quickly turned into a southwestern version. It was a last minute, throw whatever southwestern inspired things I could think of into a bowl and eat. Mind you…I’m starving! Like passing-out-if-I-don’t-eat-this-right-now hungry. End result…..an effortless, quick, salad that was healthy and satisfying.
Thanks for stopping by! Have a wonderful Wednesday!!
- 1 cup water
- 1 cup couscous
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn, fresh or frozen
- 1/4 cup cilantro, chopped
- 1 avocado, chopped
- 1/2 cup salsa
- Lime juice, 1-2 limes
- Season with salt and pepper
- Optional: Cumin and chili powder for added flavor
