Welcome to another #TastyThursday!
Have you thrown away food because it’s gone bad? I’ve certainly been guilty of this.
Did you realize that wasted food means wasted water and energy that was used to grow and transport the food?
Herbs in particular are prone to spoilage. To keep them fresh for longer, keep them moist (but not wet) by shaking off any excess water from the leaves, and locking in the moisture with a damp paper towel or a clean plastic bag.
This chickpea couscous bowl is your “go to” when you want a healthy lunch or dinner in a pinch. What makes this recipe so great? Let me count the ways:
- It’s delicious
- It takes only 15 minutes to make
- All the ingredients are easy to obtain (you probably have a few on hand)
- Leftovers taste fantastic
- It’s beginner cook friendly (aka: hard to mess up)
It’s also got a great nutrition profile:
- Promotes Heart Health: monounsaturated fats from the extra virgin olive oil, potassium and fibre from the chickpeas have all been shown to lower your risks of cardiovascular disease.
- Great for Digestive Health: Chickpeas and pear are sources of fibre, which promotes bowel regularity, the growth of “good” gut bacteria, and healthy colon cells.
- Regulate Blood Sugars: Legumes like chickpeas cause a gentle rise in blood sugars, rather than a large spike. Couscous has a higher Glycemic Index, but is still a good choice overall. A moderate portion of this meal is a healthy choice for anyone concerned about diabetes.
I invite you to try this meal for yourself!
Eat This Mindfully
Prepare: Take a few deep breaths and scan your body. Do you notice yourself holding tension in your jaws, shoulders, stomach, or anywhere else? If so, relax those areas as much as you can. How hungry are you now? How full are you now?
Look: What do you notice about the colours or shapes of the food in this bowl?
Smell: Breath in the aromas of the dish. What stands out to you? What thoughts come to your mind as you smell this dish?
Taste: What do you find pleasurable about the taste? What do you notice about the flavours of the couscous, chickpeas, olive oil, or dill? What’s the texture like?
Check in: What changes do you notice in your hunger and fullness? How do you know when you’re ready to stop eating?
- 796 mL (28 fl oz) can chickpeas
- 1 cup couscous
- 1 1/3 cup boiling water
- 1 tomato, diced
- 1 Bartlett pear, quartered, cored, and thinly sliced
- 1 bunch dill fronds, roughly chopped (~ 1 cup)
- 1/4 tsp salt
- 1 tsp cumin
- 1/2 to 1 tsp chili flakes
- 1/4 cup olive oil
- Combine boiling water and couscous in a pot with a tight fitting lid. Cover for 10-15 min, or until all the water is absorbed and the couscous is soft.
- Drain and rinse the canned chickpeas.
- In a large bowl, combine all the ingredients, mix, and serve.
- Try parsley or cilantro instead of dill!
- You can also add vegetables like bell peppers, carrots, cucumbers, broccoli, or spinach.