Includes pasta, bread, gnocchi, and of course grains. Pizza. Yes to pizza as well
Couscous likes things like dried fruit and almonds and “sweet spices,” turmeric, and ginger. It also loves mint, onion, garlic, allium flavors and broths and essences. It’s extremely versatile. This salad is a fantastic quick side dish or base of a main dish for a spring or summer lunch. As we move into onion and garlic and pepper seasons—you can add whatever you like to your leftover couscous salad.
Leftover Couscous (Or Millet) Salad
Server 4-6
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This plant-based and gluten-free salad is packed with protein and fiber from black beans, and quiona. It also has just five ingredients!
Prep: 5 minutes (if quinoa is ready) | Total: 5 minutes + quinoa
3 cups cooked quinoa cooled
1 15oz can black beans, rinsed and drained
1/2 cup fresh cilantro finely chopped
Juice + zest of 1 lime
2 teaspoons chili sea salt like this one
Add all ingredients to a large bowl and toss to combine. Serve immediately or refrigerate for later.
Enjoy!
It happens. Leftover salmon. It's dinner time and something more than a salad. Mmmm. Something warm
🧀 How do you like it?:
Add chili flakes, sautéed onions, or chopped herbs before baking.
Top with extra cheese or drizzle with olive oil before serving.
