Brown Rice and Whole Wheat Couscous Salad
This Brown Rice and Whole Wheat Couscous Salad made for such a delicious meal. It’s easy enough to make when you have the leftover ingredients. For example, this dish utilizes the black beans left over from the Slow-Cooked Lechon Pork, infusing the grains with a very satisfying, wholesome taste. In addition to the black beans, this “salad” also makes use of the very much leftover Cuban Mojito Dressing (again from the Slow Cooked Lechon Pork).
Even if you do not have those pre-made as leftovers, the beans and the dressing are easy enough to make! :)
Enjoy this high dose of healthy but delicious! :D
-Erica
Brown Rice and Whole Wheat Couscous Salad
Serves 1
Ingredients:
- 1/2 cup Brown Rice, cooked
- 1/4 cup Whole Wheat Couscous, cooked in chicken or vegetable broth
- 3 tbsp Black Beans from Slow-Cooked Lechon Pork
- 1/2 tomato, chopped
- 4 sprigs parsley, minced
- 2/3 tbsp Cuban Mojito Sauce/Dressing, heated if it has solidified in the refrigerator
- 3 baby carrots, julienned matchstick style
- 2 pieces of lettuce
Recipe:
- Toss together and mix brown rice, whole wheat couscous, black beans, chopped tomato, parsley, and Cuban Mojito Sauce/Dressing.
- Lay lettuce on plate or in a bowl to utilize as a bed.
- Pour brown rice mixture over lettuce.
- Add julienned baby carrots to the side or over the brown rice.
