Hubby had his with salsa, I had mine without. Spoon the mixture on top of the sweet potatoes, top with salsa (if desired) and enjoy! Microwave until the couscous is warm and the cheese in melted. Stir in 1/3 c shredded Mexican cheese and season with a little paprika and cayenne pepper.Ĥ. Scoop about 1.5 c of the mexican couscous into a bowl. Slice the potatoes in half lengthwise and place on a plate.ģ. Prick 2 sweet potatoes with a fork all over and microwave for 5-6 minutes, flipping once.Ģ. Loaded sweet potatoes are a staple in our house.ġ. I work Sunday nights so I’m always looking for a quick easy dinner when I get home. #1- Sunday Night Dinner: Loaded Sweet Potatoes When you decide how you want to use a portion of it, that’s when you customize it to that specific dish. The key is to not add too many spices right now. Combine with remaining ingredients in a large container and store in the fridge. Cook the couscous according to package directions.Ģ. Here’s what I used for my Mexican Couscous base:ġ. optional: a fresh herb that goes with your base’s theme (cilantro, parsley, etc) vegetables (any combination you happen to have on hand) a protein source (meat, beans, lentils, etc)
a grain (rice, couscous, quinoa, farro, etc)
Do some experimenting and find some combos that work with your tastebuds. One of my favorite ways to make meals easier is to make a base, like this mexican couscous, that can be used in a variety of different ways.
#Diptic meaning how to#
If you visited my post yesterday about How To Eat Healthy During the Week, you know that I promised to tell you about the big batch of Mexican couscous I made over the weekend.
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