Vegan: Day 5.

Today was a couscous kind of day. I decided to change up my normal couscous salad recipe with dried cranberries..BOLD, I know! The subtle flavors are a compliment to the sweetness of the cranberries, the nuttiness of the chickpea, and tang of the lemon zest. One thing I love about couscous is how EASY it is to prepare. If you’re not eating couscous you are missing out on versatile wheat granule. lol…ok…

Cranberry Chickpea Couscous Salad




Dried Cranberries

Salt and Pepper

Boiled Water


Lemon zest and juice

Olive Oil


Sesame seeds

1. Put uncooked couscous in a bowl with salt, pepper, and chopped scallions. Add boiling water to cover couscous by about 1/4 inch. Place a plate on top to bowl to cover for at least 30 SECONDS..yes! SECONDS! Once you see all of the water is absorbed, remove bowl and fluff the couscous with a fork.

2. Drain chickpeas. Toast sesame seeds in pan and add chickpeas once seeds start to brown. Allow to toast for a few minutes then add to couscous.

3. Add remaining ingredients to the salad, season to taste and eat!

*Easy, right?! Try it and let me know how you fell in love ❤ ❤ ❤

Breakfast: Couscous salad.

Lunch: Left-over Thai massmussan curry with a toasted tortilla and arugual. 2 honeybells (what can I say, they’re amazing). One apple.

Snack: Raw Nut Mix.

Dinner: This salad: Spinach, sweet potato, carrots, avocado, roasted red pepper, alfalfa sprouts, couscous salad, and lemon vinaigrette.


*So lemon vinaigrette on a roasted sweet potato is really great! Try it!!


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