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

cranberrycous

Ingredients:

Couscous

Dried Cranberries

Salt and Pepper

Boiled Water

Scallions

Lemon zest and juice

Olive Oil

Chickpeas

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.

salad

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

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