Before I get into today's recipe, I wanted to give a huge Thanks to all the lovely people who took the time to leave a comment on my last two posts. You guys are awesome and well on your way to a healthier and fitter 2015. If you have not read those yet, check the links below!
There's still lots to come this month so keep coming back every Monday and Wednesday for more on workouts and living a healthier lifestyle in 2015.
Who watched the game last night? I have to say, I am still not over how that game ended. Anyway, hater cough... hater cough... Congratulations Patriots fans! lol
So every year we tend to host a Super Bowl party, this time around we ended up going to a friends house to watch the big game. One thing I always do is call ahead and ask about the menu and what I can contribute to the meal. Once I heard that ribs, hot wings, chips, guac and salsa were going to be served I knew I had to "healthify" my side dish.
We ended up sticking to a party classic to us: THE VEGGIE TRAY, as well as this Mexican Inspired Couscous Salad.
At the end of the night the host asked me for the salad recipe, that's when I knew I had to share it with you guys!
2 8oz boxes of Pear Couscous (I used Trader Joe's)
a entire bunch of cilantro leaves (roughly chopped)
1 seedless jalapeno (optional)
1 can of organic corn (drained)
1 can of no salt added black beans (washed and drained)
30 grape tomatoes (cut in fourths)
1/2 of a medium red onion
Salt & Pepper (to taste)
2 tbsp. of garlic flavored olive oil (or olive oil of your choice)
5 tbsp. of champagne vinegar
the juice and the zest of 1 lime
1/2 tsp. of ground coriander
salt & pepper to taste
Cook your couscous according to the box directions. The only thing I did differently, was season the uncooked couscous with salt and pepper. While your couscous are cooking, work on washing and dicing your ingredients. Once the couscous are done cooking, remove from heat and let them come to room temperature, this takes about 20 minutes. You could save time by cooking the couscous the night before and assembling the salad the next day.
In a large bowl combine the ingredients for your dressing. Whisk with a fork and give it a taste. Adjust seasoning to your liking. Add in your beans, veggies, cilantro to the dressing bowl and let those marinate until your couscous are done cooling. Add your couscous to the dressing and veggie bowl. Sprinkle salt and pepper to taste, and toss your salad until well combined. You may want to use a fork for tossing. Refrigerate your salad for a couple of hours or until you are ready to serve.
This salad refrigerates well and it is even better the next day.
I hope you give it a try. Tag me your recreations on Instagram @ahealtheir_fitterme.
See ya'll on Wednesday!