Southwestern Couscous Salad
Courtesy of Whole Foods.com – a great resource for healthy recipes!
A quick, colorful summer side for a barbeque or Cinco de Mayo (add diced jalapeño). It travels well to picnics and the ingredients travel well to a vacation rental. For a gluten-free version, use cooked quinoa in place of the couscous.
1 cup whole wheat couscous
1 cup pepitas (pumpkin seeds)
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)
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. Toss couscous with remaining ingredients in a large bowl.
Bless and enjoy!