Looking for a delicious new meal-prep lunch recipe that is high in both protein and fiber? Look no further than my Four-Bean Israeli Couscous Salad. It comes together in about 30 minutes and is packed with vegetables and plant-based protein. I love making a big batch of this vegan salad on Sunday, so that I can enjoy a healthy lunch all week long. This is my version of a dense bean salad that also features chewy couscous and a variety of fresh vegetables. #mealprep #densebeansalad
If you’re looking for a fresh new lunch recipe that is packed with plant-based protein and fiber, I’ve got you covered with my four bean couscous salad. It’s quick and easy to throw together and it has so much flavor. Start by making the couscous. I used Israeli couscous for this recipe because it adds a nice texture, but regular cous couscous will also work. Or you can even substitute your favorite grain. The dressing gets mixed right into the mixing bowl using olive oil, vinegar, lemon juice, maple syrup, mustard, oregano, salt and pepper, and garlic. I also like to mix the parsley, green onion, and pepperini into the dressing. Next, add the cooled couscous and all of the beans. I used a mixture of chickpeas, kidney beans, black beans, and great northern beans, but you can use whatever beans you prefer. Mix everything together and let marinate for a few minutes while you prepare the veggies. This salad is great because you can really use whatever vegetables you have on hand. I use diced cucumber, cherry tomatoes, bell peppers, and red onion. Then mix everything together really well and season with any extra salt and pepper that’s needed. This hearty salad can be enjoyed with friends at a potluck or you can pack it into meal prep containers and enjoy for easy lunches throughout the week. Make sure to follow She Likes Food for more easy vegetarian recipes and let me know if you try this one.
Dining and Cooking