OMG! I’m sitting here drooling while I’m thinking about this lunch I made! I cannot wait to share this recipe with you, it will for sure be a lunch staple in our house from now on.
The best part about this recipe is that it’s so easily modifiable for your own tastes and pantry supplies. I got the idea for this lunch from my dietitian, John. His original recipe calls for Quinoa (which would be more protein, so use it if you have it!) but I had already made Couscous for a different recipe so I simply substituted this time around.
Mexican-Style Couscous Salad
Recipe for 1 Serving
1/3 cup Couscous (or quinoa), cooked
1/3 cup Black Beans, rinsed
1/2 cup Chopped Broccoli, frozen
1/2 cup Mixed Vegetables, frozen (I used the “baby” vegetable mix with corn, peas, carrots, and green beans)
handful of Chopped Tomatoes
1/8 cup Shredded Cheese
2oz Cooked Chicken Breast, cubed (optional)
1/4 cup Salsa*
Microwave the frozen veggies and then put everything in a tupperware for the following day. Reheat if you want, it will also taste delicious room-temp.
Recipe adapted from John the Dietitian
*I HAVE to share this recipe for homemade salsa with you. It was ridiculous how simple it was to make, how much it makes, and how amazing it tastes. Shoutout to Dave, he actually made this himself!
This recipe came up because both Dave and I wanted to try something new for our lunch this week. We pretty much bring all of our meals with us to work, to stay healthy and save money. I love this recipe because I could use whatever I wanted and had on hand. The chicken and couscous had already been made for a dinner, so I was able to use that without cooking anything extra.
I love this recipe for lunch, give it a try!