Last night we were in the mood for a quick, filling salad.
I combined about 1.5 C whole wheat couscous with a variety of veggies. I also mixed in some leftover zucchini pesto. Yum!
Next I layered up our plates. The base was romaine lettuce and a simple homemade dressing (grape seed oil + honey + spicy mustard).
I placed the couscous mixture on top and added a tiny bit of Trader Joe’s Organic New Zealand Sharp White Cheddar.
Last, I mixed in some freshly prepared pinto beans for added protein. I simply boiled them and then added honey, sea salt and cayenne pepper when they were drained.
Then Craig got stuck late at work so this dinner came to room temperature (kind of nice on a hot night!) while I waited. 🙂
I was happy to see him, and he was happy to see this meal!