Whole-wheat couscous is one of my favorite whole grains because it takes less than 5 minutes to prepare. I often cook a big batch of whole-wheat couscous at the beginning of the week and keep it in the fridge for quick lunch salads and side dishes throughout the week. Stir in chopped fresh or sautéed vegetables, canned beans, cheese and/or nuts, and add a simple vinaigrette for a fast and healthy meal in no time.
Here I’m sharing one of my favorite such salads from the eMeals Low Calorie meal plan. With just 330 calories per serving, 5 grams of filling fiber, and 10 grams of protein, this is a vegetarian recipe that’s hearty enough for a main dish and simple enough for a packable lunch.
- 1 (7.6-oz) box whole-wheat couscous
- 11/2 cups frozen shelled edamame
- 21/2 cups fresh baby spinach, coarsely chopped
- ½ cup thinly sliced green onions
- ⅓ cup dried cranberries
- ¼ cup chopped dry-roasted peanuts
- Juice of 1 navel orange
- ¼ cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- ½ teaspoon salt, ½ teaspoon pepper
- Cook couscous and edamame according to package directions.
- Combine couscous, edamame, spinach, onions, cranberries and peanuts in a large bowl.
- Whisk together orange juice, oil, vinegar, honey, salt and pepper in a small bowl.
- Pour dressing over couscous mixture; toss to coat.
- Divide into 6 servings.
What’s your favorite whole grain? Let us know in the comments.