Mexican Salsa Cous Cous Bowls

Mexican Salsa Cous Cous Bowls

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Summer is here, hooray! I still can’t actually believe just how nice this weekend has been. I’ve had a fantastic time wandering around Trent Park, Cockfosters, following babbling brooks and picnicking amongst buttercups and butterflies. It’s actually been quite energising and invigorating.

I’ll be the first to admit I don’t deal particularly well in the heat, but bright blue skies and sunshine really do lift the spirits.

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You can see from this weekend’s snaps, just how happy being out in the countryside with the sun on our backs has made us feel.

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As always, with the warmer weather not only comes a new way of thinking but a new way of cooking.

As I sit here aching after another long walk in the sunshine I think it’s about time I start sharing some of my lighter, summery suppers. The first of which is Mexican Salsa Cous Cous Bowls.

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The Mexican salsa flavours of the dish are so vibrant and zingy it will most certainly put a spring in your step. Just looking at it, you can see the sun shining through in the bright red pepper and green of the spring onions and cucumbers.

We often eat lighter dishes like these in the evenings in the summer. But just because its light doesn’t mean it isn’t a good hearty dish.

The cous cous provide you with satisfying carbs, and the pinto beans have protein making you feel fuller for longer. The rest are vegetables full of goodness. What’s not to love?

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As well as working well for a summer evening meal, we also love to pop this in a tupperware to take with us on a picnic. I love picnics just as much as I love BBQs and I can see that this dish will be filling our picnic basket as long as the weather stays good!

Mexican Salsa Cous Cous Bowls (v)

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 4 portions

Ingredients

  • 250g cous cous
  • Juice of 2 limes
  • 5 spring onions
  • 2 handfuls cherry tomatoes
  • 1 red or yellow pepper
  • 1 handful coriander
  • 400g pinto beans

Instructions

  1. Prepare the vegetables by finely dicing the spring onions and red pepper, and quartering the cherry tomatoes.
  2. Place all of the vegetables into a medium size bowl along with any juices. Squeeze over the lime juice before covering with the uncooked cous cous.
  3. Boil a kettle and pour boiling water over the cous cous until the cous cous is completely covered with a few millimetres of water.
  4. Place a tea towel over the bowl and leave for 5mins until the cous cous has absorbed all of the moisture.
  5. Fluff the cous cous grains with a fork and stir in all of the vegetables and juices at the bottom of the bowl.
  6. If not all of the liquid has been absorbed, place the tea towel back over the bowl and leave for another few minutes.
  7. Lastly, finely chop the coriander and add to the cous cous along with the pinto beans. Stir through before serving warm in bowls.
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When the summer weather rolls in do you change the way you eat?

I try to tell myself I will eat more salads but it doesn’t always work that way.

I also think soup makes a yummy, light dinner in the summer months even though its usually associated with winter. What do you guys think? Let me know in the comments below!

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