Vegetable Brown Rice Couscous Salad

Cleansing and vegetables certainly go hand-in-hand.  The Vegetable Brown Rice Couscous Salad is a complete protein (without meat) because it combines a grain (brown rice) with a legume (aduki beans or chickpeas).  It’s also a wheat free salad because it incorporates Lundberg Brown Rice Couscous instead of the durum wheat couscous option.  Not only does this salad offer an array of nutrient dense veggies, but it also tastes great.  It’s light and the sesame oil offers a hint of nuttiness – if allergic to sesame substitute with olive oil.  I had this last night with the Butternut Squash Apple Soup.  I found my meal satisfying and didn’t wander around the kitchen later looking for something else to munch on.  Happy Cleansing!

 

VEGETABLE BROWN RICE COUSCOUS SALAD

Ingredients

  • 1 red pepper, chopped
  • 1 orange pepper, chopped
  • 1 large zucchini, chopped
  • 1 bunch asparagus, chopped
  • 1 large sweet potato, peeled and chopped
  • 1 head Swiss Chard, stems removed, only use greens, chopped. (I save the stems and put them in my smoothie the next day).
  • 2 cloves garlic, minced
  • 1 – 10 oz box of roasted brown rice couscous, or whole wheat couscous
  • 1 – 15 oz can of aduki beans or chickpeas, rinsed and drained
  • 1 tbsp sesame oil
  • 2 tbsp olive oil
  • Salt (about ½ tsp) and pepper to taste

Method

Stir fry sweet potato in 1 tbsp of olive oil until soft.  In a separate pan, stir fry red pepper, orange pepper, zucchini, and asparagus in 1 tbsp of olive oil and garlic until vegetables are tender.  Add chopped Swiss Chard and continue to stir fry for a few minutes.  Follow the box directions for brown rice couscous (takes about 15 minutes).  Add all vegetables and aduki beans to cooked couscous and mix it all up (try to drain most water before mixing ingredients together).  Stir in 1 tbsp of sesame oil.  Add salt and pepper to taste. 

Serves 6-8.  Enjoy.

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