This quick and easy meal to make has a nice balance of protein with a touch of fruit and veggies. It can be great for a packed lunch or for a larger meal, serve with pita and hummus (recipe to be posted later). 

To make this a sustainable recipe, buy the coucous in bulk as opposed to packaged, and buy all of the veggies fresh in the produce section with a reusable bag. The white beans can be bought dried in bulk section and soaked overnight before using in this recipe. 

Feel free to share to Pinterest for later and let me know how it turned out for you in the comments!

Easy, Vegan Couscous and Veggies

Yield: 4 servings

Prep time: 10 minutes

Total time: 35 minutes

Ingredients

Pearl Couscous | 2 cups

Water | 2.5 cups

White beans | 1 15 oz can, drained and rinsed

Green Beans | 1 pound, halved

Cherry Tomatoes | 1 - 1.5 cups

Olive Oil | 2 - 3 tbsp

Minced Garlic | 1 heaping tsp

Oregano | 1 tsp

Paprika | .5 tsp

Crushed Red Pepper Flakes | .5 tsp

Black Pepper | .5 tsp

Directions

1. Preheat oven to 400 degrees and grab a pan.

2. Chop the veggies. I prefer to cut the green bean ends off and then cut in half. For the cherry tomatoes, I simply cut down the middle. 

3. In a large bowl mix the olive oil and spices. Add the cut veggies and toss until the veggies are coated.

4. Put veggies onto the pan and place into the oven for 20-25 minutes flipping at the halfway mark.

5. With a pot, add the couscous and water. Bring to a boil then simmer approximately 10 minutes until the water is observed.

6. Add the white beans and heat for 1 - 2 minutes.

7. Add the veggies to the couscous and enjoy!

Nutrition Facts

Per 1 serving:

Calories: 301 | Fat: 6 g | Saturated Fat: .8 g | Cholesterol: 0 mg |

Sodium: 295 mg | Total Carbs: 52 g | Dietary Fiber: 8.5 g | Sugars: 5 g | Protein: 11.5 g