Watermelon-Feta Couscous
Smashed Avocado Crispbread
Ingredients
- 1½ cups whole wheat couscous
- ½ cup vegan olive oil vinaigrette
- 3 cups cubed watermelon
- 1 English cucumber, sliced into half-moons
- ½ cup sliced red onion
- ¼ cup chopped fresh cilantro
- 1 (15.5-oz) can chickpeas, drained and rinsed
- 1 (8-oz) block feta cheese, cubed
Instructions
- Cook couscous according to package directions; fluff with a fork.
- Stir together couscous and vinaigrette in a large bowl. Add watermelon, cucumber, onion, cilantro, chickpeas, and cheese; toss gently.
Side Dish Ingredients
- 1 large avocado, mashed
- 2 tsp lemon juice
- ¼ tsp salt
- ¼ tsp pepper
- 6 slices multigrain crispbread
- ¼ tsp smoked paprika (or use regular paprika)
Side Dish Instructions
- Combine avocado, lemon juice, salt, and pepper in a bowl. Spread avocado mixture on each crispbread slice; sprinkle with paprika.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
454
|
100
|
554
|
| Fat (g) | 22 | 6 | 28 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 16 | 3 | 19 |
| Carb (g) | 49 | 12 | 61 |
| Fiber (g) | 6 | 6 | 12 |
| Sodium (mg) | 703 | 164 | 867 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
