Argentinean Couscous Bowls
Chimichurri Sauce
Wine Recommendation
Starborough Sauvignon Blanc
Ingredients
- 2 cups couscous
- 1 lime
- 1 large shallot, minced
- ½ tsp ground coriander
- ½ tsp salt
- 2 (15.5-oz) cans light red kidney beans, drained and rinsed
- 2 cups frozen corn kernels, thawed
- 1 English cucumber, sliced into half-moons
- 1 large red bell pepper, sliced
- 2 avocados, 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 6 bowls; top with beans, corn, cucumber, bell pepper, and avocado. Drizzle with Chimichurri Sauce recipe.
Side Dish Ingredients
- ½ cup packed fresh flat-leaf parsley leaves
- ½ cup packed fresh cilantro leaves
- 2 cloves garlic, halved
- 3 Tbsp olive oil
- 3 Tbsp vegan white wine vinegar
- ½ tsp agave nectar
- ¼ tsp ground cumin
- ½ tsp salt
- ⅛ 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.
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