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Mexican Cous Cous Salad

What you need: 

1-1/2 cups vegetable stock
1-1/2 cups couscous
3 roma tomatoes, diced
1 carrot, grated
1/2 avocado, diced
1/4 red onion, diced
3 cloves garlic, minced
1/2 cup canned black beans, rinsed and drained
1/2 cup canned chickpeas, rinsed and drained
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1/2 cup grated vegan cheddar cheese
1/4 cup chopped fresh cilantro
1/4 teaspoon black pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon oregano
1/4 teaspoon turmeric

What you do: 

1. In a pot, bring vegetable stock to a boil. Add the couscous, removed from heat. Set aside for 10 minutes, then fluff with a fork.
2. In a large bowl combine all remaining. Add couscous and stir well. Serve slightly above room temperature.

Preparation Time: 
30 minutes, Cooking time: 10 minutes
Cooking Time: 
10 minutes
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

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