Mexican Couscous Salad

While I’ve always loved baking, I hadn’t really spent much time cooking. But in the last year, I have begun to really enjoy trying new healthy recipes, and have been happily surprised to discover that I do have a knack for cooking and that I am capable of putting together dishes that I absolutely love!

I am obsessed with this recipe for a Mexican Couscous Salad. I adapted it from a similar recipe that I found here, substituting couscous for the cauliflower and adding in chicken for some additional protein. I love this meal so much, last month I made it twice in one week!

Mexican Couscous Salad

For the salad:
1 package of Near East couscous
1 cup black beans
1 cup corn
1 cup pico de gallo
1 avocado
6 oz. finely chopped chicken breast

For the dressing:
1 tsp honey
1/4 cup olive oil
2 tablespoons lime juice
1/2 tsp smoked paprika
1 1/2 tbsp cumin

Preparation
1. Follow instructions on package to prepare couscous (I make mine in the microwave!)
2. In a small saucepan, heat the black beans and corn
3. Place the prepared couscous in a large mixing bowl and top with the black beans, corn, tomatoes, pico de gallo, chicken, and avocado
4. In a separate bowl, prepare the dressing by whisking together the honey, olive oil, lime juice, paprika, and cumin
5. Toss the salad with the dressing and add a pinch of salt to taste

This recipe makes a rather large batch of the salad, which keeps nicely in the fridge for 2-3 days for yummy leftovers!