Tasty Hatch chiles, succulent heirloom cherry tomatoes, and creamy avocado make a delicious dressing for couscous in this refreshing, summer time Hatch Chili and Heirloom Tomato Couscous Salad!
Yes, I know. This is a #meatfree recipe but there’s meat in the picture. Just hear me out. As you can see, it’s just the tuna and the salad. And there’s quite a bit of salad. It honestly could have been a meal in and of itself, it was that tasty and filling. So, while there’s tuna in the picture, you can easily have this Hatch Chili and Heirloom Tomato Couscous Salad as a delicious, light, cool salad for a dinner on a hot summer night. Cook the couscous beforehand so it’s nice and cool and you’ve got dinner on the table in less then 10!
Well, maybe a little longer depending on your good your knife skills are, but you get the picture. It’s just chop, mix, and serve!
The tuna was delicious even though I overcooked it. I have issues with fish and S was too tired for me to bug him with it. It wasn’t dry, just not the way I should have cooked that piece of fish. It looks pretty, though, doesn’t it?
I’m stretching my boundaries with my cooking lately. This weekend…
I COOKED WITH DUCK! Imagine that! DUCK!
I can count on one hand the number of times I’ve eaten duck. I’ve eaten it and like it twice. Yes. Twice. All the other times, ick! *herck* Get it away from me I don’t want that foul stuff near me. Yes. Pun intended.
But this isn’t duck. This is delicious Hatch Chili and Heirloom Tomato Couscous Salad. See all those colors? Doesn’t it just look so purdy? Grab a fork and dig int!
The heirloom cherries are from the open air market near work. Honestly, she has the best produce and her tomatoes are HEAVELY! Sweet, juicy, perfectly ripe! YUM! This salad just wouldn’t be the same with and plastic store-bought varieties.
Just imagine a delicious avocado salsa and then add some hearty couscous. That’s this salad to a T! The sweet tomatoes, tangy lime, creamy avocado, spice jalapeno, and crisp onions all come together and make your mouth sing! Even if you don’t make this for a #meatless dinner, make sure to at least try it for an simple and scrumptious side dish!
Make sure to scroll down and link up your favorite #MeatlessMonday dishes in our month long link up!
- 1 cup roasted, chopped Hatch chilis
- 3 cups diced heirloom cherry tomatoes
- 1/2 cup diced red onion
- 2 tablespoons minced jalapeno
- 1 tablespoon fresh lime juice
- 1/2 cup mashed avocado pulp
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 cup diced avocado
- 2 cups cooked couscous
- Combine the first ten ingredients (chilis through ground cumin) in a small bowl.
- Carefully fold in the diced avocado and couscous until combined.
- Serve with a lime wedge, an avocado slice, and your favorite protein. We served it with a deliciously fresh tuna steak.