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Before you jump to Couscous and three-bean salad recipe, you may want to read this short interesting healthy tips about Stamina Boosting Snacks.
Wholesome eating helps bring about a feeling of health and wellbeing. We tend to feel way less gross whenever we increase our daily allowance of healthy foods and lower our consumption of unhealthy foods. Eating more vegetables helps you feel much better than eating a slice of pizza. Choosing healthier food choices can be tough if it is snack time. Shopping for goodies can be a difficult task because you have so many options. Here are a few healthy snacks that can be used when you need a fast pick me up.
If you might be looking for a fast snack, you can’t go drastically wrong with a whole grain one. A mid-morning snack of whole grain bread together with some protein will keep you until it’s time for the afternoon meal. When you need a fast snack on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than processed grains found in white bread.
A large assortment of instant health snacks is easily available. Deciding to live a healthy life style can be as uncomplicated as you want it to be.
We hope you got benefit from reading it, now let’s go back to couscous and three-bean salad recipe. You can cook couscous and three-bean salad using 15 ingredients and 3 steps. Here is how you do it.
The ingredients needed to prepare Couscous and three-bean salad:
- Prepare 1/2 cup green beans
- You need 1/2 cup carrots, chopped
- Take 1/2 cup yellow pepper
- Use 1 cup instant couscous
- Provide 1 cup broth from veggies
- Use 1 green onion
- Prepare 2/3 cup drained chick peas
- Prepare 2/3 cup drained kidney beans
- Provide dressing
- Take 1/4 cup olive oil, extra virgin
- Take 1 zest of lemon grine
- You need 3 tbsp lemon juice
- You need 1 tbsp deijon mustard
- Use 1 tsp oregano
- Provide 1 salt and pepper to taste
Steps to make Couscous and three-bean salad:
- Cook all veggies. Use a cup of the veggie broth over the couscous and stir. Cover with plastic and let it steam for 5 minutes. Fluff couscous with a fork.
- Add all the veggies and beans and stir.
- Prepare dressing by stiring all ingridents together. Pour over salad. **note. The longer the dressing sits, the more flavour. I suggest putting it in fridge for an hour before serving.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans, and toss to coat. Fluff the couscous well, breaking up any chunks. Three bean salad with cocktail onions and vinaigrette. While three-bean salad is typically a summer staple, I'm happy to bring its light, bright touch to the table all year long.
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