If you want to get your veggies in, but don’t fancy a traditional salad, a grain bowl is definitely the way to go. This grain bowl gives you a serious dose of veggies, along with one of my favorite pasta (that is often considered a grain) couscous. It’s low in fat and high in fiber, making it a go-to for veggie grain bowl creations you’re whipping up for a quick lunch or dinner.
While there are a variety of couscous options you can go with, from Moroccan (which is the smallest), Israeli (pearl couscous, which is the size of peppercorns) to the largest of the three, Lebanese. I opted for the fluffy Moroccan version. Far East has so many options to choose from and I went with a box of original and a box of garlic and olive oil since I wanted to have plenty of leftovers to enjoy throughout the week.
— Veggie Grain Bowls —
- Champagne Vinaigrette or Sesame Tahini Dressing (c/o Dress it Up)
- 1 package Far East Garlic Olive Oil Couscous (prepared according to directions)
- Cherry Tomatoes (halved)
- Mini Cucumbers (sliced)
- Chickpeas aka Garbanzo Beans (rinsed)
- Cippolini onions (diced)
- Goat Mozzarella (shredded)
Wash and prepare veggies, and shred goat mozzarella. Boil water (and follow instructions on the Couscous box), and make sure to add olive oil to the water prior to boiling.
Add spinach to bowls. Add veggies in rows in the following order: cucumbers, cherry tomatoes, chickpeas, and avocados. Sprinkle cippolini onions and shredded goat mozzarella diagonally. Top with your choice of Sesame Tahini Dressing or Champagne Vinaigrette.
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