Enjoy Life More with Del Monte | Tex-Mex Couscous Salad
The holidays are in full swing in these parts, and most-likely your calendar is as full as mine is with work celebrations, blogging events, cookie exchanges and holiday parties. For better or worse, these events will be filled with amazing food that is maybe not-so-amazing for the waistline.
Don’t get me wrong, I am all about celebrating the season with cookies, candies and spiked eggnog, but I do like my clothes to still fit me on January 1.
So to do that, I turn to fruits and veggies, especially this time of year. There is nothing I enjoy more than treating my body well. Most of you know this, but I work a full time job, in addition to blogging, in addition to being the wife of a just-as-busy husband.
One way we strive to Enjoy Life More is to share meals together; they may be fast and simple meals, but at least we can sit down and have a chance to just be together.
Products like Del Monte canned goods help us tremendously on the fruit and veggie front. With tomatoes, green beans and peaches being favorites of ours, it’s tough to say goodbye to summer and the fresh produce that we have access to.
But Del Monte’s canned goods are a perfect alternative this time of year. They are picked at the peak of ripeness and most are packed the same day; they are easily accessible, provide similar nutrition to fresh, don’t include ingredients that I can’t pronounce and are so versatile.
This Tex-Mex Couscous Salad is not only amazing and oh-so-simple, it’s full of Del Monte Diced Tomatoes, Petite Cut® Diced Tomatoes with Green Chilies and Golden Sweet Whole Kernel Corn that help delicious flavor to the salad, even in the fall and winter. The couscous salad is fabulous with beef or chicken and has some added nutrition with whole wheat couscous. It’s a sure people-pleaser but also simple enough for a quick weekday lunch!
Comment on this post for a chance to win a $100 Visa gift card from BlogHer and Del Monte.
Giveaway prompt: Tell us about meals that make you feel good & are good for you!
You may receive (2) total entries by selecting from the following entry methods: a) Leave a comment in response to the sweepstakes prompt on this post (above) b) Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post c) Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post d) For those with no Twitter or blog, read the official rules to learn about an alternate form of entry. Rules: This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected. The Official Rules are available here. This sweepstakes runs from 11/19/2012 – 12/21/2012. Be sure to visit Del Monte’s brand page on BlogHer.com where you can read other bloggers’ reviews and find more chances to win!
Looking for more information about Del Monte or another chance to enter to win? Like them on Facebook!
Tex-Mex Couscous Salad Recipe
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Healthy, quick and simple vegan couscous salad recipe with tomatoes, corn, black beans and spicy Tex-Mex flavors.
1 Tbs. olive oil, divided
1 cup whole wheat Israeli couscous
2 cups vegetable stock, divided
1/2 cup yellow onion, small diced
1 green onion, chopped + more for garnish
1/2 cup green pepper, small diced
1 clove garlic, minced
1/4 cup cilantro, chopped + more for garnish
1 Tbs. taco seasoning
1 can Del Monte Golden Sweet Whole Kernal Corn, drained
1 can Del Monte Petite Cut Diced Tomatoes with Green Chilies, drained
1 can black beans, drained and rinsed
1 Tbs. tomato paste
1 tsp, Worcestershire sauce
Cheese, for garnish, if desired
Heat two teaspoons of the olive oil in a medium sauce pot. Add the couscous and toast for about 5 minutes, stirring often. Add 1 1/2 cups of the vegetable stock and bring to a boil. Cover, reduce the heat to low and simmer the couscous for 12-14 minutes, until all of the water is absorbed.
While the couscous cooks, heat the remaining olive oil in a large non-stick skillet. Add the onions with a dash of salt and stir. Cook for 2-3 minutes until the onions begin to soften. Add the green pepper, garlic, and cilantro and cook until the onions and pepper are very tender.
Stir in the taco seasoning, Del Monte corn, diced tomatoes with green chiles and the black beans and stir well. Cook for 2-3 minutes more until the veggies are warmed through. Add the tomato paste, Worcestershire sauce and remaining vegetable stock and let the mixture simmer for 5-7 minutes, until slightly thickened. Season with additional black pepper if desired.
When the couscous is finished cooking, add it to the vegetables and stir well. Garnish with additional chopped cilantro and green onion, if desired.
I love making this recipe on a Sunday and portion several servings in separate containers that will serve as my lunch throughout the week.
If you are preparing this for children or for guests with sensitivities to spicy food, I would suggest using Del Monte Petite Diced Tomatoes in place of the can of Del Monte Petite Diced Tomatoes with Green Chiles.
Disclaimer: This post is being sponsored by BlogHer. All opinions are 100% my own. If you wish, please read my full disclosure policy. This post may contain affiliate links.