This month’s Chef Vishal featured recipe is a tasty treat that provides for the busy athlete. This quick, easy and healthy meal is packed with healthy carbohydrates and proteins, making for a perfect dish the night before a longer run or intense workout. It's done in a flash, and provides a lot of nutrients with minimal prep time.
Added bonus: this recipe is great to make is bulk and easy to re-heat for next day leftovers!
- 1 cup Israeli Couscous
- 16oz can of Garbanzo Beans
- 1 package of frozen chopped spinach
- 1.5 cups sliced baby tomatoes
- 2 bell peppers, chopped
- 2 tbsp capers
- 2 tbsp chopped garlic (increase or decrease based on personal preference)
- Olive Oil
- Paprika Powder
- Grated cheese (optional)
- 1 can garbanzo Beans
The simplest method is to cook the ingredients separately, then toss
Drain the garbanzo beans and allow them to dry on a towel for 5-10 minutes. Toss with 1tsp olive oil, 2 tsp Paprika, and salt and pepper to taste. Roast on a baking sheet at 425 for 15-20 minutes until dry and crisp on the outside. Remove from oven and place in large mixing bowl.
While the beans roast, cook the dry Israeli Couscous according to the package. Err on the side of less water or chicken stock for cooking. When done, remove from stovetop and add cooked couscous to the mixing bowl.
Sauté bell peppers in chopped garlic, olive oil, and salt and pepper to taste. Once cooked, remove from pan and set aside. Cook frozen spinach according to instructions on stove top. When moisture has cooked off, return the peppers to the pan and add chopped tomatoes and capers. Sauté until hot, then add to the mixing bowl.
Once everything has finished cooking, toss together in the mixing bowl. Serve topped with grated cheese (optional). Serves 2-4, depending on how hungry you are!
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