Cilantro Couscous: Give Your Mediterranean Favorite a Latin Touch
By Liliana Moyano for Shine Latina
I am all about eating healthy, but keeping it tasty. Diets are mentally exhausting, and often they don't give you the results you expect. My father thought that my mom was in an eternal diet and made fun of her because she ate lots of veggies, but not as many proteins and carbs. He used to tell her that she ate como una vaca (like a cow) not because of her looks, but because of the tons of greens she'd put on her plate.
One of my mom's best dishes was a light and delicious couscous recipe that had lots of cilantro and lime. I used to think it was rice, so I always ate it without asking any questions.This recipe can be a great way to trick your kids into eating something that is healthy and delicious to eat. It also makes for a perfect summer recipe that you can prepare in the morning, and take to the beach in the afternoon. You can accompany this dish with a fish filet or grilled chicken breast for a complete meal.
Pair this recipe with my coriander salmon
(4 servings)
Ingredients
3 cups water
4 tablespoons olive oil
1/4 teaspoon salt
2 cups couscous
3 limes, juiced
2 tomatoes, chopped
½ red onion, chopped
1 bunch cilantro, chopped
Directions
In a saucepan heat the water with 2 tablespoons of olive oil and salt.
Bring the water to a boil, and remove it from the heat.
Add the couscous, and let it sit for 15-20 minutes.
Place in the fridge until the couscous has cooled down.
Give your cilantro bunch a coarse chop. Chop the tomatoes and onions. Juice the limes.
In a salad bowl mix the cooked couscous, lime juice, tomatoes, onions and cilantro.
Drizzle with the rest of the olive oil and serve.
