Mexican couscous bowl

I'm not sure how a week has passed since I last sat down and opened Blogger. 2016 is certainly proving to be another year where time flies by. It's also hard to believe we're at the end of January!

I was pleased this week to find the time to make vegan lamingtons, in honour of Australia Day last Tuesday. I took a large plate of them to work and they disappeared in a startling fashion. I think I've converted more than a few Londoners to the delights of lamingtons.

With busy days and often long ones too, I've been glad of more easy meals (let's face it, I'm always glad of easy meals). You can make this couscous bowl in hardly any time and it will fuel you through whatever the day throws at you. Unlike most of my bowls, the bulk of the vegetables come separately - mix up a green salad to pair on the side - but you'll still be taking in a mix of vegetables, protein and carbohydrate with every mouthful.



If you do want all your vegetables mixed into one bowl, Danni's burrito bowl on Hungry Health Happy shares a similar concept but with cauliflower rice instead of couscous, and some different seasoning components.

Mexican couscous bowl

An easy, vegan lunch

Serves 4 with side salad

Author: Bite-sized thoughts

Print recipe

Ingredients

1 cup uncooked couscous

2 cups water

1 cup mixed beans, black beans or red kidney beans

1 cup sweet corn kernels

20 or so cherry tomatoes, halved

Approximately 1/2 cup tomato salsa

Green salad, to serve

Method

Combined the couscous and water in a large saucepan and bring to the boil. Reduce heat to very low and allow to simmer, covered, for 5 minutes. Add in the beans and corn and allow to stand on very low heat for a further 5 minutes.

Stir through the cherry tomatoes and serve topped with a dollop of tomato salsa.

What has your week been like?

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