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These southwest couscous bowls are an excellent make-ahead meal for lunch or dinner! They are served with a chili lime dressing that is extra flavorful too. Super easy and delicious! New lunch idea, coming right up! It’s no secret that I am always on the hunt for excellent lunch recipes that can be prepared ahead […]
These southwest couscous bowls are an excellent make-ahead meal for lunch or dinner! They are served with a chili lime dressing that is extra flavorful too. Super easy and delicious!
New lunch idea, coming right up!
It’s no secret that I am always on the hunt for excellent lunch recipes that can be prepared ahead of time. And here I am today with a super delicious one for you. These couscous bowls have tons of flavor and are simple, satisfying and customizable.
That’s what I love to hear.
Much like my baja grain bowls, you can put these together the night before! Whether you toss it all or keep it segmented, it’s one of those recipes that works for make-ahead prep and may even taste better the longer that it sits. Music to my ears, thank you very much.
We’re in back-to-school mode over here and that really means back to routines. Dinner meal planning comes fairly easy to me given this job, but it’s lunch that I find to be a struggle. It’s better for me during the week to have a few ideas in mind – sometimes that means cooking something ahead of time, using my 10 minute meal prep theory or just generally having an idea of what I can grab.
Anything to make me have less decision fatigue, especially on big work days at home.
So let me introduce my new favorite lunch! And how it comes together.
First, the couscous. I sauté some bell peppers and onions in with the grain before adding liquid, then cook it all together. This is SO wonderful. It really adds an extra depth of flavor that you don’t get with raw diced onion and peppers on top. This is my new favorite way to cook a grain and a method I’ll use with rice and quinoa too.
I almost always have a cooked grain on hand during the week. It is such a simple part of meal prep that can be done on the weekend without much thought. And grains are incredibly versatile. So if you know you want to make this, prep it ahead of time and it makes things that much easier.
Here’s what we have in our bowl:
The couscous – pearl couscous to be exact. It’s my favorite. I use this one and get it at my local grocery store.
Beans! I like black beans here. But any beans work.
Corn, for which you have many options. You can use frozen or fresh corn, right from the cob. You can use leftover grilled corn. For this, I love to use that roasted corn from Trader Joe’s that comes frozen. Really whatever corn you have and enjoy.
Tomatoes, green onions and fresh herbs (like cilantro) round everything out.
If you’re looking for more, this is also a fantastic base to use for chicken (I’d just grab a rotisserie one!), shrimp or even steak.
One of my favorite parts about this bowl is the dressing! You know what a huge fan I am of homemade vinaigrettes and this one does not disappoint. It’s a chili lime dressing, originally found in Everyday Dinners, that adds so much flavor to any bowl or salad. I love the weeks when I have this one in the fridge because it’s delish on all the things.
This bowl can be served warm or cold, it’s entirely up to you. You can make this into smaller or larger portions, depending on what you’re looking for. You can also toss the entire thing together as a side dish. And of course, you can easily multiply it to feed a ton of people, because grain bowls are easy like that.
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We adore this dill pickle chicken salad. It’s wonderful to make ahead of time and an excellent lunch for the warmer months. Serve with toast or crackers, on sandwiches, in lettuce cups, wraps or on salad! Lunch is on me today!! I’m still on a mission to bring us lots of delicious lunch ideas this […]
We adore this dill pickle chicken salad. It’s wonderful to make ahead of time and an excellent lunch for the warmer months. Serve with toast or crackers, on sandwiches, in lettuce cups, wraps or on salad!
Lunch is on me today!!
I’m still on a mission to bring us lots of delicious lunch ideas this year, and right here I’ve got a new favorite! This dill pickle chicken salad is modeled after my summer chicken salad and lemon almond roast chicken salad, but loaded with all the flavor of dill pickles.
It’s chunky and satisfying with the perfect base of pickle-y yogurt and mayo.
And it’s classic enough to enjoy in just about any way! Ideal for make-ahead meals as well as summer lunch plates.
I like to do croissants. Or sandwiches. Open-faced on toast, with crackers, in lettuce cups or even on salad. Also scooped up with chips because that is one of the best things ever.
I’m instantly transported to when I was a kid and used to dip my potato chips in the pickle juice that remained on my plate at a summer BBQ.
Seriously it does not get any better than that.
One of my longest love affairs is with the dill pickle!
I have loved pickles for as long as I can remember. My mom still talks about how I loved olives and pickles as a baby and that’s never left. I used to eat pickles as a snack after school and I put them on just about anything. Nothing has changed.
Chicken salad is a different story. It’s always been just “meh” for me, except for my mom’s. And only when she would make it without celery. I swear I am not picky – ha!
But I’ve rambled before about how traditional deli salads are usually too wet and mayo-based for me, so I’ve taken to making my own at home that I feel has the perfect ratio of everything! This is one of those.
The key to making this extra delicious is to use dill pickle and sweet relish. A mix of both. You could use a mix of both chopped pickles too! I find that makes it extra special.
To make it, I combine some shredded chicken, diced red onion and chopped pickles in a bowl.
Then I whisk together some plain greek yogurt, a little mayo, the sweet relish, mustard, some fresh and dried herbs and lots of salt and pepper.
Then I combine them! I mix until there is an excellent little chicken salad happening in this bowl and then I go.to.town.