Southwest Couscous

photo from: https://www.lemonblossoms.com/blog/southwest-couscous-salad-with-near-east/

Yield: 5 Servings

 Couscous Ingredients:

  • 1 1/4 cup couscous, uncooked

  • 1 1/2 cup boiled water

  • 1 cup black beans, rinsed and drained

  • 1 mango, diced

  • 1 red bell pepper, diced

  • 1/2 cup parsley, finely chopped

  • 1/4 of a red onion, very finely diced

 Dressing Ingredients:

  • 2 limes, juiced

  • 3 tbsp oil* (preferably olive oil)

  • 1 tbsp honey or sugar*

  • 1/2 tsp cumin

  • 1/2 tsp salt*

  • *ingredients not provided in meal kit

Equipment:

  • Large bowl

  • Small bowl

  • Container or pot with lid

  • Fork

  • Measuring cups/spoons

  • Cutting board & knife

  • Strainer

  • Kettle

Directions:

  1. Boil at least 1 1/2 cups of water in your kettle

  2. Place couscous into the container and have your adult helper pour over 1 1/2 cups of water, cover container with the lid.

  3. Let the couscous sit covered for 5 minutes. Carefully, wearing an oven mitt open the container, *it will be hot and steamy* and use your fork to fluff the couscous into individual grains. Set couscous aside to cool to room temperature.

  4. While couscous cools, chop your mango, pepper, parsley, and onion. Place them into the large bowl and add in the beans.

  5. In a small bowl, make your dressing by mixing together the lime juice, oil, honey, cumin and salt.

  6. Pour the dressing over the salad mixture in the large bowl, stir until everything is coated.

  7. Add chilled couscous into the large bowl and mix until combined.

  8. Serve at room temperature or chilled.

  9. * To make this a more filling lunch or dinner meal add protein into the couscous dish such as with feta cheese, or tuna OR pair it side with tofu kabobs