After reading No Meat Athlete’s Roadmap and Eat and Run by Scott Jurek I have been trying to add some of their diet suggestions to my daily life. I’ve been adding Udo’s Choice Oil 3-6-9 to my morning protein shake and I’ve been eating more avocados. Tonight, bored of my usual, I conjured up some avocado couscous for dinner. I gobbled it all up before I could take a photo…
Avocado Cous Cous for Two
1 1/2 cups cooked whole wheat couscous
3/4 can of black beans, rinsed, cooked
1/2 cup sliced leeks
3 cloves garlic
1-2 lemons, juiced (We used 1 1/2)
1 large avocado in 1 inch cubes
2 teaspoon Ground Cumin
While the beans and couscous are heating up, sauté the garlic and leeks until translucent. Once the CousCous is done, add juice of one lemon, the beans, and the garlic leek mixture. Stir. Add cilantro, cumin and salt to taste. How much you use will depend if you are using fresh or dried cilantro. Make it flavorful using the cilantro and salt. Personally I love cilantro, so I added a bunch. Stir. Taste. If its slightly bland or earthy, add more lemon and a dash more of salt. Stir. Add avocado. Mix and serve warm.
I love cheese and can stomach loads and loads of it, so I shredded some Manchego over it.
After we were done, we dumped the remaining black beans in the mix and chilled. It will be a black bean salad for lunch tomorrow. The leftovers are just enough for one.