5 Low-Waste, Skinny-Waist Recipes

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Recipe: Cous Cous with Avocado, Spinach and Sweet Peppers

Photo: Flickr/subflux

Cous cous is a great source of protein, which can be lacking in some vegetarian meals. Adding avocadoes (rich in vitamins and fatty acids) and spinach (another protein power-player) makes this meal as healthy as it is delicious. Try it hot or as a cold salad.

Shopping list:

1 box plain cous cous
2 ripe avocadoes, sliced
2 sweet peppers (one yellow and one red), diced
1 large red onion, diced
1 head of spinach, roughly chopped
Zest of 1 lemon
½ cup extra virgin olive oil
½ cup shredded parmesan cheese
Salt and pepper

How to make it:

1. Prepare cous cous according to package directions. Transfer to a large glass mixing bowl and set aside.

2. Heat 2 tablespoons of oil in a medium-sized skillet. Add peppers and simmer for 3 minutes. Stir in onions and continue to simmer until onions and peppers are tender but still crunchy, about 3 minutes.

3. Combine peppers and onions with the cous cous in the mixing bowl. Add lemon zest, parmesan cheese and the rest of the olive oil.

4. Gradually stir in chopped spinach. Salt and pepper to taste. Garnish with sliced avocado and additional parmesan cheese, if desired.

Compostable waste: Onion skins, pepper tops and seeds, avocado skins and pits, lemon, wilted spinach leaves

Recyclable waste: Cous cous packaging (find local cardboard box recycling)

Trash: Cheese packaging (plastic wrap)

Next: Rigatoni in Putanesca Sauce

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