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Falafel-Spiced Middle Eastern Couscous (Israeli Couscous)
Calories694 Kcal
Protein28 g
Fat18 g
Carbs106 g

Falafel-Spiced Middle Eastern Couscous (Israeli Couscous)

OtherVegan2100 min

Couscous is a staple ingredient in North African and Middle Eastern cuisine and is very similar to small pasta such as orzo. Pasta, however, is made from ground...

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Ingredients
  1. 1 (15-ounce) can chickpeas (rinsed and drained)
  2. 1 cup cherry tomatoes (halved)
  3. 2 tablespoons olive oil (divided)
  4. 1 teaspoon ground cumin
  5. 1/4 teaspoon ground coriander
  6. 1/4 teaspoon garlic powder
  7. 1/4 teaspoon ground black pepper
  8. 2 cups pearled (Israeli) couscous
  9. 2 1/2 cups water
  10. 4 ounces feta cheese (cubed or crumbled)
  11. 1/4 cup cilantro (or parsley, chopped)
  12. Salt (to taste)
Directions
  1. Pre-heat the oven to 400 F.
  2. Combine the ground cumin, ground coriander, garlic powder, and black pepper in a small bowl.
  3. Toss the cherry tomatoes with 1 tablespoon of the olive oil and season with half the spice mixture.
  4. Toss the chickpeas with the other tablespoon of olive oil and season with the other half of the spice mixture.
  5. Place the chickpeas and tomatoes on a sheet pan lined with parchment paper and roast in the oven for about 30 minutes.
  6. Bring the water to a boil in a large pot and add the couscous. Lower the heat and simmer for 10 minutes. Remove from the heat, cover and allow to sit for another 5 to 7 minutes. Fluff with a fork and season lightly with salt. Remember that the feta cheese will add a lot of salt to the final dish.
  7. Add the roasted chickpeas and tomatoes to the cooked couscous, stir in the cilantro or parsley and sprinkle with the feta cheese. Serve warm or at room temperature.
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Vegan Couscous Salad With Chickpeas
Calories291 Kcal
Protein11 g
Fat5 g
Carbs49 g

Vegan Couscous Salad With Chickpeas

OtherVegan900 min

If you like couscous pilafs or couscous salads, you'll want to try this simple and easy homemade vegetarian recipe for couscous salad with chickpeas (garbanzo b...

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Ingredients
  1. 2/3 cup​ vegetable broth or 1 can (14 oz.)
  2. 1 cup couscous (uncooked)
  3. 3/4 cup garbanzo beans (drained)
  4. 1/2 cup diced cucumber
  5. 1/4 cup red bell pepper (diced)
  6. 2 tbsp green onions (chopped)
  7. 3 tbsp balsamic vinegar
  8. 1 tbsp olive oil
  9. 1 tbsp Dijon mustard
  10. 1/2 tsp lemon zest (lemon peel)
  11. 1/4 tsp fresh ground black pepper (or to taste)
  12. Garnish: 1/2 tsp lemon pepper​
Directions
  1. Gather the ingredients.
  2. First, prepare the couscous. In a medium-sized saucepan, bring the vegetable broth to a boil and stir in the couscous.
  3. Once the couscous is simmering, remove the pan from the heat, cover and let stand for 5 minutes. Then lightly fluff your couscous with a fork.
  4. Let your prepared couscous cool for at least 10 minutes.
  5. Once your couscous is cooked, slightly cooled and ready to go, place it in a large bowl and lightly toss the cooled couscous with the garbanzo beans (chickpeas), cucumber, red pepper, and green onions.
  6. Mix the balsamic vinegar, olive oil, mustard, lemon zest and black pepper in a separate small bowl, or shake together in a mason jar. Add this vinaigrette and lemon dressing to the couscous mixture and gently toss to combine well.
  7. Garnish your couscous salad with lemon pepper.
  8. Serve and enjoy!
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Colorful Rice Salad With Lemon Dressing
Calories525 Kcal
Protein11 g
Fat15 g
Carbs89 g

Colorful Rice Salad With Lemon Dressing

OtherVegan1200 min

This rice salad includes summer squash, tomatoes, spinach, green onions, and a lemon and olive oil dressing. It pairs well with grilled or broiled steak, fish o...

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Ingredients
  1. 2 green onions/scallions (thinly sliced)
  2. 2 to 3 cloves of garlic (crushed and finely minced)
  3. 1 small summer squash (diced)
  4. 1 large tomato (diced)
  5. 1/2 red bell pepper (minced)
  6. 1 cup spinach leaves (rolled together tightly and very thinly sliced/chiffonade technique)
  7. 2 tablespoons finely chopped fresh parsley
  8. 1 small carrot (grated or minced)
  9. 1/4 cup fresh lemon juice
  10. 1/4 cup extra-virgin olive oil
  11. 1 1/2 to 2 cups cooked rice
  12. Salt and pepper (to taste)
  13. Optional: slivered toasted almonds
Directions
  1. Toss prepared vegetables together in a glass or ceramic bowl (non-reactive container).
  2. In a small bowl with the lemon juice, drizzle olive oil while whisking, to emulsify the liquids.
  3. Add to vegetables; cover and refrigerate for an hour.
  4. Add cooked, cooled rice; add salt and pepper to taste.
  5. To toast almonds, put them in a dry skillet over medium heat. Cook, stirring and turning constantly, just until lightly browned and aromatic.
  6. Top with toasted almonds.
  7. Refrigerate until serving time.
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Danilo's Everyday Salad
Calories231 Kcal
Protein9 g
Fat16 g
Carbs15 g

Danilo's Everyday Salad

OtherVegan600 min

This salad is so good, and so easy to make, that I have it nearly every day. It has relatively few components — your everyday salad should be simple, after al...

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Ingredients
  1. 1 head romaine lettuce
  2. 1 large tomato (room temperature)
  3. 1 large ripe avocado
  4. 4 oz mild goat cheese
  5. 3 to 4 tablespoons ​white balsamic vinaigrette.
Directions
  1. Trim the lettuce leaves from the stalk, then wash and dry each leaf. If you use a salad spinner to dry your lettuce, you might find it easier to do so after you chop it.​
  2. Chop the lettuce into 1-inch pieces and transfer to a large salad bowl.​
  3. Slice the tomato into eight sections, then cut each section in half crossways, so that you have 16 chunks of tomato. Add them to the lettuce.​
  4. Halve the avocado and remove the pit. Then section the avocado much as you did the tomato. Add the avocado chunks to the lettuce and tomato.​
  5. Roughly crumble the goat cheese over the top.​
  6. Spoon a couple of tablespoons of dressing over the salad and gently toss. You want the dressing to lightly coat everything. Add more if you need to, and toss again.​
  7. Once the salad is dressed, serve it right away.
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Bulgur and Summer Vegetable Salad
Calories222 Kcal
Protein5 g
Fat13 g
Carbs25 g

Bulgur and Summer Vegetable Salad

TurkishVegan162000 min

bulgur, better known as ‘cracked wheat,' is a staple and one of the most common ingredients found in Turkish pantries. Bulgur is used in everything from main ...

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Ingredients
  1. 1 1/2 cups fine bulgur
  2. 4 cups water
  3. 2 teaspoons salt
  4. 1 zucchini or courgette squash
  5. 1 yellow summer squash
  6. 2 cups ripe cherry tomatoes or mini heirloom tomatoes
  7. 1 bunch fresh basil leaves
  8. 1/3 cup plus 2 tablespoons olive oil, divided
  9. 1 teaspoon salt
  10. Juice of 1 lemon
Directions
  1. n a large saucepan, add the bulgur, water, and salt and bring to a boil. Reduce the heat and cover the pan. Let the bulgur simmer gently until all the water evaporates. Turn off the heat and let the bulgur continue to steam and cool down.
  2. In the meantime, prepare the vegetables. Wash and dice the squash, and cut the tomatoes in halves or quarters depending on their size. Wash the basil leaves and pinch off the stems.
  3. In a skillet, heat the 2 tablespoons olive oil and saute the diced squash for a few minutes until slightly softened. Set aside and let it cool.
  4. When the bulgur is completely cool, use your fingers or a wooden spoon to separate the grains. Add the salt and toss it through. Pour in the 1/3 cup olive oil and work it through all the bulgur evenly. Add the lemon juice and mix again.
  5. Add the cooled chopped vegetables to the bulgur and toss gently but thoroughly. Add the tomatoes and basil leaves and again, toss them through. (If the basil leaves are very large, you can tear them into smaller pieces before you add them.)
  6. Either serve immediately or chill until later. Bring to room temperature before serving.
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