|Southwestern Couscous Salad|
If you're a Vegan who hates to cook - this is the meal for you. If you're an Omnivore who loves to cook - you'll STILL love this salad!
This is a perfect meal for when you're traveling, when you're living in a dorm, or when you need to be able to throw lunch into a lunchbox in a matter of minutes. It would even be ideal for camping or "prepping" if you're so inclined.
I designed this to feed a single person for lunch. You just dump everything into your food container & go. Then, when lunch comes, stir & eat! Hence the name, "Lunchbox Salad."
Just grab an Half Cup Measure, and add one scoop for each ingredient (except the Lime Juice & Garlic Salt). But if you need to feed a crowd, just use a larger measuring scoop!
Here's what you do:
Southwestern Couscous Salad
Measure into food container
1/2 Cup Couscous
1/2 Cup Black Beans (from a can or home cooked)
1/2 Cup Corn (frozen or canned, as you prefer)
1/2 Cup Diced Cucumber (or Bell Pepper, or Celery, or some other Crunchy Veggie)
1/2 Cup Salsa (Home made or your favorite store-bought variety)
1/2 Cup Water (cold is fine : )
Generous Dashes Lime Juice
Generous Sprinkles Garlic Salt
Stir. Put lid on Container. Put or fridge or lunchbox to serve later.
(Note: Normally you use 2 parts Water for 1 part Couscous - but the Salsa & Lime Juice add enough moisture that you'll want to only use 1 Part Water.)
If you're preparing this more than a day ahead of serving time, wait to add the Cucumber till just before serving time, so that it doesn't get soggy.
Tip for Dining with Omnivores: This salad is a meal in a dish, but it would make a great side for a Burger or Grilled Chicken.
This is being shared at:
This is How We Roll
Plant Based Potluck Party