Honey Mustard Kidney Beans Couscous Rice Plate
This vibrant Honey Mustard Kidney Beans Couscous Rice Plate brings together colorful ingredients and bold flavors in one delightful dish! Picture fluffy couscous combined with protein-packed kidney beans, crunchy beets, and sweet corn. Topped off with a drizzle of honey mustard dressing and a sprinkle of fresh parsley, this dish is as appealing to the eyes as it is to the palate. Feel free to experiment with your choice of beans and add extra veggies to suit your preferences!
Ingredients
Equipment
Method
- In a medium pot, bring 500 ml of water to a boil. Once boiling, add couscous, cover it, and turn off the heat. Let it sit for 5 minutes until the water is absorbed.
- Fluff the couscous with a fork and set aside.
- In a mixing bowl, whisk together honey, Dijon mustard, and olive oil until smooth. Add salt and cracked pepper to taste.
- In the same bowl, add the rinsed kidney beans, diced beets, and corn. Gently fold in the fluffed couscous and mix until well combined.
- Serve on individual plates, garnished with fresh parsley. Add crumbled feta cheese and a lemon wedge, if desired. Drizzle with remaining honey mustard dressing and enjoy!
Nutrition
Notes
Feel free to switch up the kidney beans for chickpeas or black beans for a different flavor profile!
You can also toss in seasonal veggies for added crunch and nutrition.
Leftovers make a great lunch the next day; simply store in an airtight container in the fridge for up to 3 days.
For an extra kick, add a pinch of cayenne pepper to your dressing! Happy cooking!
You can also toss in seasonal veggies for added crunch and nutrition.
Leftovers make a great lunch the next day; simply store in an airtight container in the fridge for up to 3 days.
For an extra kick, add a pinch of cayenne pepper to your dressing! Happy cooking!
