Argentinean Couscous Bowls
Chimichurri Sauce
Ingredients
- 1 cup couscous
- ½ lime
- 1 small shallot, minced
- ¼ tsp ground coriander
- ¼ tsp salt
- 1 (15.5-oz) can light red kidney beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- ½ English cucumber, sliced into half-moons
- 1 red bell pepper, sliced
- 1 avocado, chopped
Instructions
- Prepare couscous according to package directions.
- Squeeze juice from lime. Stir shallot, lime juice, coriander, and salt into couscous.
- Divide couscous mixture among 3 bowls; top with beans, corn, cucumber, bell pepper, and avocado. Drizzle with Chimichurri Sauce recipe.
Side Dish Ingredients
- ¼ cup packed fresh flat-leaf parsley leaves
- ¼ cup packed fresh cilantro leaves
- 1 clove garlic, halved
- 1½ Tbsp olive oil
- 1½ Tbsp vegan white wine vinegar
- ¼ tsp agave nectar
- ¼ tsp ground cumin
- ¼ tsp salt
- 1/16 tsp cayenne pepper (optional)
Side Dish Instructions
- Process parsley, cilantro, garlic, oil, vinegar, agave, cumin, salt, and, if desired, cayenne pepper in a small food processor or blender until finely chopped. Pour into a bowl for serving.
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