Easy Healthy Meals: Whole Wheat Couscous with Cherries, Almonds, and Arugula
A beautiful bowlful, flecked with vivid green arugula and deep red cherries, is ready to eat in 15 minutes flat. The toasted almond slivers stay crunchy for a few days, so make a batch big enough for leftovers. I loved this salad throughout my pregnancy because it required so little time on my feet and was satisfying enough to call a meal, but not so filling that it left me uncomfortable when baby started encroaching on my digestive real estate. Try couscous with other dried fruit, such as apricots or raisins, or use plain warm couscous as a bed for roasted or grilled meat and fish. You’re likely to go into labor before you run out of options
A scoop of this couscous offers manganese and magnesium, both of which are put to good use growing babies by supporting bone growth and reproduction. Manganese helps to maintain blood sugar, which comes in handy when hormone fluctuations wreak havoc out of the blue. It has also been tied to mood, teaming up with B vitamins to keep things balanced in the face of anxiety, stress, or frustration … in the event that you might experience them from time to time over this forty-week journey.
- Makes 4 servings
- 1 cup/173 g dry whole wheat couscous
- 4 teaspoons extra-virgin olive oil, divided
- ½ cup/71 g dried cherries
- ½ cup/57 g slivered almonds, toasted
- 2 cups/60 g baby arugula, roughly chopped
- 1 tablespoon white balsamic or white wine vinegar
- ½ teaspoon coarse sea salt
- ¼ teaspoon freshly ground black pepper (about 20 grinds)
- Bring 1¼ cups/296 ml water to a boil in a medium pot over high heat. Add the couscous and 2 teaspoons of the olive oil and stir to combine. Sprinkle the cherries on top, remove from the heat, and cover the pot tightly. Let the couscous sit for 10 minutes.
- While the couscous cooks, combine the toasted almonds and the chopped arugula in a large mixing bowl. Whisk together the remaining 2 teaspoons of olive oil and the vinegar. Uncover the pot of couscous, fluff with a fork, and then scrape it into the mixing bowl with the arugula and almonds.
- Season with the salt and pepper and toss everything together. Drizzle the oil and vinegar on top and toss again to coat. Serve immediately, warm or at room temperature, or cool. Cover and refrigerate leftovers for up to 3 days.
Calories 347 | Total fat 12 g (Saturated 1 g, Poly 2 g, Omega-3 0.05 g, DHA 0.00 g, EPA 0.00 g, Mono 8 g) | Cholesterol 0 mg | Protein 11 g | Sodium 277 mg | Carbohydrates 54 g | Fiber 12 g | Sugars 9 g | Vitamin A 12 mcg | Vitamin B6 0 mg | Vitamin B12 0 mcg | Vitamin C 2 mg | Vitamin D 0 IU | Choline 9 mg | Folate 16 mcg | Calcium 82 mg | Iron 3 mg