Whole Wheat Couscous with Citrus Champagne Vinaigrette

Wwheat_Cousco_CitrusCham_horiz_collageWhole Wheat Couscous with Citrus Champagne Vinaigrette (can also use quinoa instead of couscous)

We’ve been getting a lot of requests for vegetarian (and vegan) recipes that are easy (actually the words we’ve been hearing together are “weeknight easy ”) that help to break you out of the supper time, same fast dinner rut! This meal if satisfying and filling (thank you–16 g protein & 13 g fiber!) but leaves you feeling light. It’s perfect in the summer time as it’s great cold (or hot!). So we’ve got you covered—dig in! 🙂  (pssst…If you’re vegan, go for the vegan dressing alternative below (which is super delish too!)

 

 

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The best thing about whole wheat coucous is that you simply boil water pour in the couscous and cover it for five minutes. You fluff it with a fork and you’ve got your healthy, quality high fiber and protein grain! You can prepare the in advance if you want, and from there, you basically are just mixing in wholesome ingredients—couldn’t be easier!

 

Whole Wheat Couscous with Citrus Champagne Vinaigrette (can also use quinoa)

Serves 4

 

Ingredients:
1 Cup quinoa or Whole wheat Couscous, uncooked
1 large Roma Tomato, roughly chopped
1 navel orange, roughly chopped
1 can pinto beans, drained
½ cup spinach
6 ounces nonfat vanilla (low-sugar) yogurt (like Stonyfield organic or for vegan option 6 ounces of Vanilla Cultured Almond Milk)
1-1/2 tbsp champagne vinegar (we used pear cranberry, which is so good we’d drink it on it’s own! .
Salt (optional)

 

Directions:
1. Prepare quinoa or couscous according to package directions.
2. Meanwhile mix orange and tomato together with spinach in a medium sized bowl (large enough to hold at least 6-7 cups).
3. When couscous is ready stir in it and the beans into the orange mixture.
4. Whisk together champagne vinegar and yogurt.
5. Pour over the couscous mixture and stir in. YUM! (We didn’t feel adding salt was necessary but add to taste if you desire)

 

Nutrition Facts Per Serving with whole wheat couscous: (about 1-1/2 cups): 315 Calories, 61 g Carbohydrate, 16 g protein, 1 g fat, 0 g saturated fat, 13 g fiber, 147 mg sodium

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Whole Wheat Couscous with Citrus Champagne Vinaigrette
 
Nutrition Facts Per Serving with whole wheat couscous: (about 1-1/2 cups): 315 Calories, 61 g Carbohydrate, 16 g protein, 1 g fat, 0 g saturated fat, 13 g fiber, 147 mg sodium
Author:
Serves: 4
Ingredients
  • 1 Cup quinoa or Whole wheat Couscous, uncooked
  • 1 large Roma Tomato, roughly chopped
  • 1 navel orange, roughly chopped
  • 1 can pinto beans, drained
  • ½ cup spinach
  • 6 ounces nonfat vanilla (low-sugar) yogurt (like Stonyfield organic or for vegan option 6 ounces of Vanilla Cultured Almond Milk)
  • 1-1/2 tbsp champagne vinegar (we used pear cranberry, which is so good we’d drink it on it’s own!
  • Salt (optional)
Instructions
  1. Prepare quinoa or couscous according to package directions.
  2. Meanwhile mix orange and tomato together with spinach in a medium sized bowl (large enough to hold at least 6-7 cups).
  3. When couscous is ready stir in it and the beans into the orange mixture.
  4. Whisk together champagne vinegar and yogurt.
  5. Pour over the couscous mixture and stir in. YUM! (We didn’t feel adding salt was necessary but add to taste if you desire)

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