Get ready for some major “quick & easy” lunch bowl inspiration! This fresh Israeli couscous salad comes from Cara Cifelli’s cookbook Vegan Buddha Bowls and is a perfect option to meal prep for easy weekday lunches.
In just 30 minutes you can prepare a big batch of this Mediterranean-esque salad that will feed you throughout the week. It’s packed with veggies and fresh herbs, flavored with a simple homemade vinaigrette and topped with buttery avocado. Yum.
Today we’re teaching you how it’s done! Shall we?
This bowl is full of green veggie goodness! Peas, spinach, and avocado all packed into one delicious meal. Adding some greens to every meal is a great idea! You can always have some pre-washed and chopped veggies in your refrigerator so you can add them ad-hoc to any dish you’re making.
This fresh couscous bowl is the perfect recipe to batch cook on Sundays!
If you’re someone who struggles with having little time to make your daily meals on the spot, then I highly recommend giving meal prepping a go. It will take you one to two hours once or twice a week, but it will save you a lot more time during your busiest days. Trust me, taking the guessing element out of your eating routine will be a complete game-changer.
If you’re having doubts because the idea of having the same meal several days a week makes you yawn, then be comforted by the fact that you can easily switch the meals up by making some small changes. You can use the couscous as a filling for a quick lunch burrito if you chop up some cilantro, slice some tomatoes, beans, and a few spoons of guacamole. Or turn it into a more Moroccan inspired dish if you add roasted sweet potatoes and some raisins along with a simple tahini sauce.
Keep in mind that the recipe for this simple vinaigrette makes a large amount so you can save it for other salads you’ll eat later in the week as well.
What other ideas did you come up with? The sky is the limit!
This recipe calls for Israeli couscous which is very different in texture than the traditional Moroccan couscous as the grains are much larger. You can use whichever you have on hand or the one you like better. The advantage of the Israeli variety is that it tends to clump up less which might be better if you want the end product to look more presentable.
This Vegan Buddha Bowls cookbook is such a gem! Perfect for those days when you might be feeling a bit uninspired and browsing through dozens of easy vegan bowls might spark your creativity. You’ll find amazing recipes like tropical poke bowls and jicama nacho bowl to the “cheezy” butternut & pesto pasta or delicious Mexican bowl. You’ll love having this gorgeous resource in your kitchen!
Cara Cifelli is a holistic health coach with a passion for delicious plant-based food. She shares amazing recipes on her blog Cara’s Kitchen and spreads the healing vegan food message on her Instagram account.
Vegan Israeli Couscous Salad recipe and photos reprinted with permission from Vegan Buddha Bowls by Cara Carin Cifelli, Page Street Publishing, Copyright 2020. Photo credit: Jackie Sobon. Please note that this article contains affiliate links which means shopping through them supports World of Vegan.