I had this at a friend’s house a while back, then my mom made it a couple days ago and I’ve been craving it ever since. It’s delicious, fresh and healthy! Enjoy!
- 1 (14-16 oz.) can of corn, drained
- 1 (14-16 oz.) can of black beans, drained and rinsed
- 5 Roma tomatoes, seeded and diced
- 1 bunch cilantro, chopped
- 1-2 ripe avocados, diced
- 1/2 cup light Italian dressing
- Combine all of the ingredients in a big bowl. Stir it up and eat with tortilla chips. Yes, that’s it! A little more than 1 cup of the Cowboy Caviar is 2.5 old Weight Watchers points.
Summer Veggie Couscous
- 2 cups dry couscous
- 3 cups chicken broth
- 2 zucchini
- 1 yellow bell pepper
- 1 red bell pepper
- 1/2 red onion
- 10 basil leaves
- 20 grape tomatoes
- 1 tablespoon olive oil
- salt and pepper to taste
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
1. Put couscous in a large bowl. Heat the chicken broth to boiling and pour over the couscous.
2. Cover the bowl with foil and set aside for 5 minutes. The couscous will steam in the bowl and poof up. Remove the foil and fluff with a fork.
3. Dice the zucchini, onion and bell peppers. How big is up to you. I also sliced the onion. It’s all up to preference.
4. Heat 1 tablespoon olive oil in a large skillet and add the diced veggies. Saute over medium high heat for 10-15 minutes or until veggies are at desired tenderness.
5. Add the sauteed veggies to the couscous and let cool. (At least 20 minutes. You don’t want the tomatoes and basil to get all yucky in the hot couscous)
Slice the tomatoes in half and add them to the couscous.
6. Stack the basil leaves on top of each other and roll up. Slice the roll thinly and add to the couscous.
7. Measure out the olive oil, vinegar, garlic and Dijon mustard. Whisk until it emulsifies (comes together and looks like one homogeneous mixture).
8. Add the dressing to the couscous and stir. Add salt and pepper to taste. Serve cold or at room temperature.