I told y’all that I got to go to Preston’s law school prom a couple weeks ago, but I failed to mention that the venue’s vegetarian option for dinner was a fantastic vegan Israeli couscous dish. It wasn’t much fancy, but it was really satisfying. Couscous tossed with a simple and wonderful marinara sauce mixed with sun-dried tomatoes and topped with some long sautéed greens (okay, the greens turned into one big string which I wasn’t a fan of, but I liked the idea.)
So I decided to make a version at home. It’s such a fast dinner and I LOVE it! I have a feeling this will become a weeknight regular. It seriously only takes 15 minutes to throw together. I mean, come on! That’s awesome.
serves 2
1 C dry Israeli couscous
2 C vegetable broth
2 C jarred marinara sauce
1/2 C sun dried tomatoes, finely chopped
1 C garbanzo beans, drained and rinsed
3 C spinach
Bring vegetable broth to a boil in a medium saucepan. Add the Israeli couscous, lower heat, cover and cook for about 8-10 minutes. Meanwhile, combine the marinara sauce, sun dried tomatoes, and garbanzo beans all in a separate saucepan and heat until just simmering and warmed through. Toss with the hot Israeli couscous and the spinach, and stir until the spinach is slightly wilted.
Check it out! How great was that super simple dinner? I am a fan.
Nutrition facts per serving:Calories: 475; Calories from Fat: 72; Total Fat: 8.0g; Saturated Fat: 1.2g; Sodium: 752mg; Total Carbohydrates: 80.4g; Dietary Fiber: 13.1g; Sugars: 9.7g; Protein: 22.9g
Leave a Reply