Southwestern Couscous salad

Is this allowed? Am I allowed to do this? We haven't been in the ward for a couple years now, but every once and a while I check in. So if I should be following some sort of recipe posting protocol PLEASE let me know.

But for now, since no one can stop me...I made this salad (thank you Whole Foods recipe index!) last week, and we loved it. I was on the hunt for a grain/legume dish that would satisfy our protein requirements without a meat ingredient. So here it is!

Serves 8
A quick, colorful summer side for a barbecue. Whole foods suggested a gluten free version using quinoa as a substitute for couscous.

AND I skipped the pepitas...apparently we don't keep those stocked in my pantry!

Ingredients
1 cup whole wheat couscous
1 cup pepitas (pumpkin seeds)
1/4 cup chopped cilantro leaves
1/4 cup lime juice
3/4 teaspoon chili powder
1 (15-ounce) can no-salt-added black beans, rinsed and drained
2 tomatoes, finely chopped
1 zucchini, finely chopped
1 red bell pepper, chopped
1 cup fresh corn kernels (from 2 ears corn)



Method
Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in couscous, cover and remove from heat. Let stand 5 minutes; fluff with a fork. Toss couscous with remaining ingredients in a large bowl.

Thanks for letting me blog crash Mandarin Second Food Lovers, hopefully you enjoy!

Heather