Another great batch cook lunch salad. This one is great with a hand full of shredded rotisserie chicken as the protein.
vegetarian, vegan
Chili Lime Couscous Salad
1 cup Israeli couscous
1.5 cups water or stock
Olive oil
1 medium onion, sliced into thin moons
3 large cloves garlic, minced
1 bunch broccolini, chopped
1 small bell pepper, chopped
2 cups shredded red cabbage
1/4 cup cilantro, chopped
Juice & zest of 2 limes
1 large scallion, sliced into thin rings
Tajin, salt & pepper
Slice the onions into thin moons. Sauté in a glug of oil over medium/medium-high heat 10-15 minutes or until softened and beginning to color.
Add the garlic & couscous and sauté 1-2 minutes.
Add the water or stock and simmer 10 minutes.
Add the broccolini and half the lime zest and sauté an additional 5 minutes or until the broccolini & couscous are both cooked to your liking.
Add all the chopped veggies and the other half of the zest to a large bowl. Toss with the lime juice and a good glug or two of olive oil.
Add the couscous when done and toss.
Sprinkle generously with Tajin, salt & pepper, toss. Taste for seasoning, adjust & toss again.
Serve with your protein of choice.
Makes 5 – 6 servings
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