This salad is sturdy and healthy - made with whole wheat couscous, fiber-rich beans, veggies, a limey dressing and a bit of fresh cilantro to add a boost of flavor. This recipe could be refigured in a variety of ways - different beans, different vegetables, lemon in place of lime, basil in place of cilantro - to fit the taste of a new parent that you're delivering it to. Or your tastes, if you just want to make a simple salad that will keep in the refrigerator for a day or two. It also doubles beautifully.
Couscous Salad with Black Beans & Veggies - makes two side servings
- 1/2 cup whole wheat couscous
- 1/2 cup boiling water
- 1 tsp olive oil
- pinch of crushed red pepper
- 1 carrot, cut in a small dice
- 1 small or 1/2 a medium zucchini, cut in a small dice
- salt & pepper
- 1/2 cup black beans - homemade or canned
- 1/2 lime, juiced and zested (zest first to make life easier)
- 2 tsp olive oil
- salt & pepper to taste
- 1/2 - 1 Tablespoon chopped cilantro (to taste)
- Optional: crumbled feta cheese
In a small bowl, combine the lime juice and zest, olive oil, salt and pepper. Add to the cooked couscous, stir in the vegetables and cilantro, and add more salt and pepper if necessary. If desired, stir in the feta cheese. Serve at room temperature or chilled.
If you are delivering this to a new parent, please take a moment to label it with instructions for eating and proper storage advice. If you add the feta, you'll want to advise eating it more promptly.