Ingredients
- 1 cup Whole-wheat couscous
- 1 Zucchini - small, finely diced
- 1 Red pepper - small, finely chopped
- 1 cup Corn - fresh or frozen kernels (defrost if using frozen corn)
- 3 tbsps Cilantro - finely chopped
- 2 Tomato - small, chopped
- 1 Avocado (pitted, scooped and chopped - optional)
- 3 tbsps Lime juice - freshly squeezed
- ½ tsp chili powder (or to taste) -- use any other chili powder Ancho
- 1 tbsp Olive oil
- to taste Salt Pepper &
Instructions
- Bring 1.5 cups of water to a boil in a medium sauce pan. Add the couscous, mix well and turn off the heat. Cover the pot and set aside for 10 minutes, so the couscous has a chance to absorb the water and get tender.
- In the meantime, chop all the veggies and toss all the ingredients in a large bowl. If using avocado, add it right before serving.
- Finally add the cooked couscous and gently toss to combine. Serve at room temperature or chilled.
Notes
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