I don’t know yet if it is just the fact that I only recently turned vegan, or my stomach sometimes likes to play games with me. Yet I do not always find beans so mild and gentle for my digestion, if you know what I mean!
For the days like these and also to keep up with my protein and fibre intake I turn to a wonderfully soft giant wholewheat couscous.
100 g of it will be very light with less than 1 g of fat, less than 0.5 of sugars and under 100 calories. Yet it will provide with more than 5 g of protein and fibre each. A truly healthy way to be fuller for longer – it makes a perfect vegan salad.
Most of wholewheat giant couscous is grown in Israel, so it is featured in their cuisine, but I turn to something very easy to make with a touch of Asian influence when it comes to dressing this salad.
My favourite dressing for it combines sweet and salty flavours of white miso paste. Find it in large supermarkets or order online – you won’t regret it. I have also experimented with red miso paste and a normal one – both are good too!
Do’t be scared to mix and match your vegetables – I buy organic tomatoes, cucumbers and peppers to add to the mix and make it colourful.
By the way, do not forget about adding peas, they are very high in folic acid and that’s the nutrient that is being depleted by alcohol quite a lot. I suggest this lunch time meal will do you really good if you are planning to stay for a cheeky drink after work!
Wholewheat giant couscous salad with peas and spinach
Yield 2 servings
This particular recipe is for the giant wholewheat couscous salad with peas, tomatoes, cucumbers and sweet white miso dressing.
Make sure you've got unrefined oil, apple cider vinegar and a miso paste for your dressing. I love adding a dash of tamari too, but you can experiment with mustard and also chopped chillies if spicy is what you want for lunch. I have discovered sweet white miso paste recently, it is mild but very aromatic. I am keen on these contrasting flavours of sweetness and savouriness.
For 2 servings:
- 75 g giant wholewheat couscous
- 1 small cucumber
- 2 medium tomatoes
- 1 small Romano pepper (chosen for its sweetness but you can be OK with a regular bell pepper too)
- 125 g peas (can be frozen, so defrost them prior)
- 150 g spinach
For the dressing:
- 2 teaspoons sweet miso paste
- 1 tablespoon unrefined olive or sunflower oil
- 1 teaspoon apple cider vinegar (organic, no added sulphites preferably)
- dash of tamari
Cook your couscous for 6 minutes, gently simmer and check in 5 minutes so it is almost ready and not turning into mush. When ready, sprinkle with 1/2 teaspoon of oil just to make sure it is not sticking together. Mix with peas and spinach, so the latter will be slightly wilted.
Chop tomatoes, cucumbers, pepper and add to your mix. Prepare the dressing by mixing its ingredients together and serve with your warm salad.
If you are taking it to work, place your couscous in a separate container so you can warm it up and then mix with the other ingredients.
It is super simple and take a peak at the nutritional value!
Serving Size 1 serving
Amount Per Serving
% Daily Value
Total Fat 8 g
Saturated Fat 1.4 g
Unsaturated Fat 6.6 g
Sodium 50 mg
Total Carbohydrates 52 g
Dietary Fiber 11 g
Sugars 1.5 g
Protein 12 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.