Hello again friends!
Want a quick and nutritious lunch without the thirty-minute prep time? Here’s the perfect meal for you. It is light but still filling and will hold you over through dinnertime. You can easily prep this meal the night before work, or the morning of without breaking a sweat. The best part is you can get all of these ingredients for a great price at your local Publix store.
1 cup of green cabbage
1 cup of purple cabbage
1 1/4 cup of water
1 Tbsp. olive oil
1 cup of Near-East Couscous (pictured below)
1/4 a cup of Naturally Fresh Ginger Dressing (pictured below)
Step one: Slice up about one cup of green cabbage and one cup of red cabbage sprinkling them both in a salad like pile on your plate. Peel off one green cabbage leaf and place it face up on your plate. This will serve as a little bowl for the sweet radish / date mixture.
Step two: Use a food processor to finely chop up the four pitted dates and radish. I recommend pre-chopping the radish a bit so that you do not have to mix it into the food processor for too long. Be careful not to overly process or liquefy, your goal should be to create small chopped pieces.
Step three: Scoop out the dates and radish mixture and place it into the open-faced cabbage leaf.
Step four: Heat a pan on high and add the 1 1/4 cup of water and 1 Tbsp. of olive oil. Once boiling, add the contents of the spice package for the couscous and stir well.
Step five: Bring the heat down to low and pour in the entire box couscous and stir well. Let sit for five minutes and add about one cup to the cabbage salad and mix it up a bit.
Step six: Pour 1/4 a cup of ginger dressing over the couscous and enjoy!
Step seven: You should have some extra couscous. Put the extra helps in tupperware and place in the refrigerator. You can incorporate the couscous in many more vegan recipes and salads. I will post more recipes and ideas containing couscous coming soon.
Enjoy your meal!