Spring has sprung! We’re mid March and temps seem to be hovering in the 50s+, after a mild, nearly non-existent winter.
I like it. I like it a lot.
With spring upon us and summer right around the corner (squeal!) my wedding is creeping up.
I’m spending what little free time I have making sure things are in good order so that come July, I do not turn into a crazy bridezilla, barking orders at my bridesmaids or my soon-to-be hubby. Making sure things are in good order really means harassing the coordinator at the venue, who told me I was “the most organized bride” she’d ever seen (read: Please stop emailing me every day!), dealing with Lloyd’s lack of understanding how a wedding works (“A seating chart? Can’t we just do general admission?”), trying to make sure we can um, actually afford this wedding, and working hard at the gym for that coveted wedding bod.
With such little spare time, my meal planning and prep has to be efficient: think soups and chilis that feed us for days, salads that will span a week’s worth of lunches, and big batches of grilled chicken that I simply need to reheat when I get home from work. Lately I’ve been digging non-traditional salads. Add this one to your repertoire. It doesn’t get much easier: full of color and some Mexican flavor, this salad combines a variety of veggies, beans for protein and whole grains.
Inspired by What’s Gaby Cooking
- 1 C couscous (I like Trader Joe’s whole wheat)
- 1 red pepper, chopped
- 1 orange pepper, chopped
- 1 yellow pepper, chopped
- 1 can black beans, rinsed and drained well
- 1 bunch of scallions, chopped
- 1/4 C cilantro, chopped
- 1 lime, juiced
- 1 avocado, sliced, for serving (optional)
- salsa, for serving (optional)
Cook the couscous according to the package directions. Set aside to cool.
In a bowl combine the peppers, beans, scallions, cilantro, and lime juice. Mix well.
Add the couscous to the mixture and toss. Season with salt and pepper.
Before serving, add sliced avocado, if using.
Top with a healthy dose of salsa and mix, if desired.