Chipotle Bean and Couscous Salad

+ do we love or hate pre-recipe text?

I have been so behind on these Substack posts, I didn’t think I would write about this but that’s what’s coming out right now. And I think it’s because I simply do not know what to write in these opening statements, I feel like it’s getting a little bit stale. One of the main reasons I went the Substack route over the blog route is to avoid all the unnecessary (yet necessary for SEO) pre-recipe text that blogs tend to have. But I feel like I’m running into the same trap.

As someone who loves to be structured and organized, the openness of Susbtack as a platform can be daunting, but as someone who also tends to get bored of structure easily, the creativity I can unleash on here is fun and keeps me engaged. Unless I literally have nothing to say other than rant about how I have nothing to say. I guess this opening is full of contradictions. So let me know, do you prefer I jump straight into the recipe? Do a bit of an intro or update first? Something else? All suggestions welcome. Anyways, let’s cut the yapping and get onto the recipe, which is perfect for meal prep. I was sad when we finished it at the end of the week. That’s all I’ll say.

Chipotle Bean and Couscous Salad

5-7 servings

• 2 tbsps olive oil, divided

• 2 ears of corn, corn cut off the cob

• 1/2 red onion, chopped

• 1 cup pearl couscous

• 1 1/4 cups boiling water

• 1/2 veggie boullion cube

• 1 540ml can pinto or white kidney beans, drained and rinsed

• 1 540ml can red kidney beans, drained and rinsed

• 1 pint cherry tomatoes, quartered

• 1 orange bell pepper, chopped

• big handful of cilantro leaves, finely chopped

• 100g vegan feta, crumbled

Dressing:

• 2 cloves Garlic

• 2-3 chilis in adobo from a can (adjust quantity according to spice tolerance)

• Zest of 1 lime

• Juice of 2 limes

• 1 tbsp maple syrup or honey

• Cilantro stems from half a bunch

• 1/4 cup olive oil

• 1 tsp salt

1. Sauté the corn and onions: Heat 1 tbsp olive oil in a large sauté pan over medium heat. Add corn and red onion and sauté for 7-10 minutes until the corn takes on some colour and the onion is translucent, stirring frequently to prevent burning. Remove from heat and set aside to cool.

   

2. Cook the couscous: Heat the remaining 1 tbsps of olive oil in a saucepan over medium heat. Add the couscous, stir and toast for about 3-4 minutes or until it takes on a lightly golden brown colour. Turn the heat to low and add the boiling water and boullion cube. Quickly stir and cover, cooking for 8 minutes. Remove from the heat and fluff couscous with a spoon or fork.

   

3. Make the dressing: In a small blender container, combine the garlic, chilis in adobo, lime zest and juice, maple syrup/honey, cilantro stems, olive oil and salt. Blend until completely smooth.

   

4. Assemble the salad: To a large salad bowl, add red and white beans, sautéed corn and onions, couscous, cherry tomatoes and bell pepper, cilantro, vegan feta and the chipotle dressing. Toss to combine and serve!

   

Enjoy! Tell me if you make this! Yatta yatta yatta all the usual outro text. AND PLEASE let me know what kind of post format you prefer. Maybe I’m just being hard on myself lol. See you.

-Raquel xoxo

IG: @FreshofftheRaq

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