For some reason, we don't often eat carbs with dinner. Not for Atkins or South Beach reasons, but more likely because I figure the two of us have had enough between breakfast and lunch that we don't need to add more for dinner. I love granola and yogurt, oatmeal, or cereal for breakfast, and I'm sure Jason is getting enough between sandwiches and sides at lunch. Most of our dinners are quite simple and this time of year, it's better that way - pan seared salmon with sauteed green beans and a tomato cucumber salad or grilled chicken with corn on the cob and sauteed squash and peppers.
All that said, I found a low fat recipe for a tropical couscous salad and decided to tweak it a bit for dinner this week. Couscous is one of my favorite grains and I should probably use it more often.
1 cup chicken stock (no homemade in the freezer this time, so store bought works fine)
1 cup whole wheat couscous
(or use the liquid to couscous ratio on the box you purchase....I think plain couscous is less liquid)
1/4 cup fresh lime juice (about 2 limes, no stuff in a bottle please)
zest of one lime
2 TBS olive oil (doesn't have to be extra virgin)
1 tsp ground cumin
1/2 tsp chili powder (or more to taste)
1 mango, peeled medium dice (about 1 1/2 cups)
1 cup pineapple, medium dice
1/2 cup fresh cilantro, chopped (this makes or breaks it for me, but if you don't dig cilantro you can use parsley...but who would do that?!?!?)
1/4 cup red onion, small dice
1/2 tsp salt and 1/4 tsp pepper (or to taste)
Protein of your choice: sauteed shrimp, chicken breast, grilled pork tenderloin - I seasoned with salt, pepper, garlic, chili powder, and cumin
Bring stock to boil, remove from heat, add couscous, cover and let stand for 5 minutes. Fluff with fork. In a medium bowl, combine the remaining ingredients and toss with the fluffed couscous. Top with your protein of choice and enjoy! We went with chicken that I just pan seared, let it rest while I put the salad together. Then sliced it thin and fanned it out on top.
For the WW girls....the couscous salad by itself is 4 points per serving and it should make 6 servings. Then just figure out the points for your protein!




