Our couscous bowl is assembled in under 30 minutes and jam packed full of veggies making it perfect for meal prep. The time investment for this recipe is so minimal but the benefit is maximal! Whether you have a busy week coming up, want to be extra organised or use up those lingering veggies in your fridge before they turn bad then this recipe is ideal!
Now, by no means are you confined to the veggies listed in the ingredients. Feel free to use whatever you may have on hand or hanging out in the fridge. Whether its green beans, asparagus, capsicum or mushrooms – anything will work a treat!
One of the best reasons why this recipe works so well as meal prep is because it keeps SO well in the fridge and can be enjoyed cold or at room temperature. So, if you’re looking to start the week off a little extra organised simply whip this up and divide the couscous and veggie mix between 4 containers and store in the fridge until you’re ready to enjoy.
Place couscous in a bowl and mix in the stock powder. Pour one cup of boiled water over the couscous and mix well. Cover with a plate or plastic wrap, allowing the couscous to absorb the water.
Peel and finely slice the onion and garlic; set aside. Slice zucchini into half-moons, set aside.
Heat oil in frypan over medium heat. Add the onion and garlic, and sauté for a couple minutes, before adding the zucchini. Continue to sauté for another 6-8 minutes, or until softened. Add the chickpeas, peas and baby spinach, and let wilt, then season with salt, pepper and lemon juice.
To assemble, fluff up the couscous with a fork. Stir in the cooked vegetables. Finish with an extra drizzle of olive oil or lemon juice if you’d like.
NOTE: If you’re prepping for the week, divide into 4 containers for the week. Enjoy!
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