ALANNA'S WHOLE-WHEAT COUSCOUS SALAD AND APPLE: GRADE A

Posted by Alanna Fincke

Here's what I had for lunch today:

• Whole-wheat couscous, w/ olive oil, balsamic vinegar, salt and pepper, broccoli, cannellini beans, grape tomatoes, kalamata olives, feta cheese, pine nuts, and spinach
• Apple

This lunch has it all! Protein comes from the couscous, nuts, beans, and feta cheese (adding a little cheese to a healthy dish like this is fine). Choosing whole-wheat over white-flour couscous adds fiber, which the beans and nuts also provide. There are lots of vegetables for vitamins, minerals, and antioxidants, and healthy fats from the nuts, olive oil, and olives. And, the finishing touch to my nutrition-packed lunch--an apple for dessert.

Grade: A

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Comments

[Linda Gail]

Alanna:)
This is a beautiful addition to your lunch menu. Anyone would be happy to have this for their lunch anytime. All the vegetables make the salad colorful as well as healthy and with the pine nuts adding a little crunch you've got the perfect meal. And with the apple to finish that's satisfaction with your big A.

[VeggieGirl]

what a vibrant, nutritious lunch to end the 30-Day Challenge with - great choice, Alanna! :0)

[lotus blossom]

This looks beautiful so full of nutrients, texture and color. I would like to know the nutrient contents and the recipe. Will you share please:)

[Body + Soul Editors]

Hi Lotus Blossom,

It is a beautiful and delicious dish. I make two boxes so that I have plenty of leftovers for my family. Of course, you can half this recipe if you choose. Enjoy!

Two boxes of Near East Wheat Pilaf
Three cups of broccoli florets
A cup of pitted kalamata olives (cut in half)
One can of cannellini beans (we usually use chickpeas, which are preferable, but we were out, so we went with cannelini beans here)
A half cup of toasted pine nuts
Two small containers of grape tomatoes (cut in half)
A sprinkling of feta cheese

Served on a bed of baby spinach leaves

So basically just cook the “pilaf,” which is really couscous, steam the broccoli, let them cool. Then add them to all of the other ingredients. (Again, it’s a big batch so I have it for multiple days for my family. The spinach I put in each morning so it stays fresh.)

Alanna Fincke
Editor-in-Chief - Body + Soul