We all know the benefits of healthier eating, so we won’t bore you with the blah, blah, blah. We will say that there is a completely different satisfaction that comes from eating healthier. We love our cheesey pizzas, fluffy cakes, buttery cookies, crispy calzones, and ketchup dipped French fries as much, if not more, than you, but usually those meals and snacks can leave you feeling empty. Sounds odd that heavy, high calorie foods can do that, but it’s true. A belly full of empty calories affects you immediately (hello, sugar high or deathly stomachaches!), but a belly full of the good stuff leaves you vibrant, satisfied and guiltless. It’s nice to have those types of meals to remind you that eating smart can still taste good. Might as well squeeze a few healthy meals in between those pizza slices and French fries when you can.
This was one of those ‘clean out the fridge’ meals to create a delicious hodge podge dinner. You can use regular couscous, but the whole wheat variety obviously has a boost of nutrients. Imagine eating a plate of veggies and whole wheat pasta bits (yes, couscous is more pasta than grain), knowing that you’ve gotten more fiber than you could imagine in one meal. Outstanding. You could always serve this with a side of grilled chicken or fish if you’d really like to round out the meal.
Update: This giveaway had to be changed due to a minor setback. No worries. There is a replacement. We received a bottle of MonaVie, and we want to give it to you! It’s a super antioxidant packed juice that you can drink straight up or mix into smoothies. If it’s the weekend, and you need a little boost, use it for a cocktail. You’ll be taking in loads of vitamins, so it can’t be a bad thing. We’ll announce the winner on Monday, November 30th. The week after Thanksgiving will be perfect to load up on more good stuff.
Couscous and Pesto Veggies – Serves 6
2 cups whole wheat couscous
1 large red bell pepper, sliced
2 zucchini, halved and sliced
2 cups cherry tomatoes, halved
1/2 medium yellow onion, diced
3 cloves garlic, minced
1/2 cup prepared pesto
1/2 teaspoon red pepper flakes
Juice of 1/2 lemon
1. Cook couscous according to package directions. Set aside.
2. As couscous cooks, swirl a bit of olive oil in a wide pan and when hot, add bell peppers, zucchini, tomatoes, onions, red pepper flakes and garlic. Toss to coat everything with olive oil and cook until veggies begin to soften, approximately 2-3 minutes.
3. Add pesto to couscous, stirring to mix. Cook another 2-3 minutes.
4. Add couscous to vegetables and fold everything together. Sprinkle lemon juice over couscous. Salt to taste.
Click HERE for printable recipe.