Tex-Mex Couscous

Tex-Mex Couscous

I love Tex-Mex, but I also like to watch my girlish figure.  So I’m always on the lookout for yummy AND healthy Tex-Mex dishes.  I found several recipes that I combined and modified to create this one. I wanted to use quinoa because it is high in protein and fiber, but my grocery store was out so I substituted Israeli couscous which is almost as good.  I also threw in more of my favorite Tex-Mex veggies.  Everything in this recipe is fresh and clean and nutritious fuel for your body.  (It goes great with a Negro Madelo…nobody’s perfect!)

1 T Olive Oil

1 C Sweet Onion

2 T Garlic

1 ½ C Israeli Couscous

1 Palm of salt

2 C Water

1 T Taco Seasoning

2 Limes Juice

1 t Red Wine Vinegar

4 Green Onions

1 Bell Pepper

1 Can Black Beans (Goya is best)

1 Handful of Cilantro

Sliced Avocado as Garnish

Directions

1. Sauté onion and garlic in olive oil for a few minutes.
2. Add Israeli couscous and saute for 10 minutes.
3. Add salt, water, taco seasoning and cook for 10 -15 minutes until water is absorbed, but couscous is still al dente (not mush).
4. Remove from heat and add lime juice, vinegar, green onions, bell pepper, black beans, cilantro.

Enjoy!