Jalapeno Black Bean Couscous with Fresh Cilantro
Naturally Vegan & Vegetarian
Yields: 8 Servings
(9 Ingredient Recipe)
1 cup whole wheat organic couscous
2 Cups organic black beans, (no salt added), rinsed and drained – (I use dry and soak them from bob’s red mill)
1 cup raw organic pumpkin seeds, unsalted (I buy mine from the bulk section)
1/2 Organic Jalapeno, seeded, chopped fine
2 Organic Roma Tomatoes, chopped fine
1 Organic Red bell pepper, chopped
1/4 cup chopped cilantro leaves
1/4 cup organic lemon juices
3/4 teaspoon organic chili powder
I use dried black beans from bob’s red mill and soak them overnight as I get more beans for less making it more affordable. You can do the same or buy organic canned if you don’t have the time to soak them. In medium pan Bring 1 1/2 cups water to a boil. Add couscous stirring. Remove from heat and cover letting cool for 5 minutes. After thoroughly cooled, beans, pumpkin seeds, jalapeno, tomato, red bell pepper, cilantro, lemon juice and chili powder. Toss to distribute the ingredients throughout.
This salad is super quick and great for lunches and picnics. Great dish to take to a party as it is really pretty, healthy and delicious. We take this to the beach with us and it transports great. If you need a gluten free version just substitute quinoa in place of couscous.
5 Comments Add yours
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