I conducted an informal survey on my blog last week, asking readers what kind of inexpensive, healthy recipes they’d like to see more of in the future. Overwhelmingly, they asked for easy main dishes that make good leftovers/office lunches. Convenience and nutrition don’t usually hang out at the same parties, so keeping this up for the long-term could be a challenge.
So far, though, it’s been a hoot. Last week alone, I found a few noteworthy recipes, including a solid Bean Burrito concoction that juuuust skirts Sandra Lee territory, and a fairly simple skillet meal from Cooking Light called Couscous with Chickpeas, Tomatoes, and Edamame. My boyfriend, a burrito connoisseur par excellence, preferred the former dish, while I was nuts about the latter.
First, it’s tasty: spicy and vibrant, with a nice crunch provided by the edamame. Second, it has protein and fiber out the wazoo. Third, it’s delicious hot, cold, right after you eat it, three days later, as a main dish, and/or as a side dish. Finally, the recipe makes enough to feed me, my boyfriend, and our entire city block for a good decade. (Meaning: it’s a lot.)
Moving forward, if anyone has ideas about simple dinners with good leftover potential? I’m all ears. And to use my most-hated office terminology, thanks in advance.
Read more: This Week in Recipes
- 1 tablespoon olive oil
- 1 cup fresh or frozen shelled edamame (soybeans)
- 1/2 teaspoon crushed red pepper
- 4 garlic cloves, minced
- 2 1/4 cups water, divided
- 1/4 cup chopped fresh basil
- 1 (16-ounce) can chickpeas (garbanzo beans), drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, undrained
- 3/4 teaspoon salt
- 1 cup uncooked couscous
- 1 cup coarsely chopped green onions (about a bunch)
- 1 cup crumbled feta cheese
Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently. Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer 15 minutes. Add 1 3/4 cups water and salt; bring to a boil. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Stir in onions and feta; toss well.