About a month ago, I posted about my Halloween Plant Protein Bowls that I made as a very satisfying vegan lunch that was easy to bring to work. Well, when I prepped that recipe the first time, I made waaaaaaaaay too much whole wheat couscous. Fortunately, couscous keeps beautifully in the fridge, so I figured I’d use it for the next week’s lunches as well. After a whole week of that ridiculously healthy protein bowl, I wanted something with cheese, and lots of it. But of course, it still had to be healthy! I also had a lot of frozen spinach, which I knew would be a low-cost and low-effort way to mix in some veggies. I love making pasta bakes with spinach and cheese, so that sounded like a good lunch. However, I knew I’d need more protein. Fortunately, I also had a ton of lentils left over from the protein bowls, and lentils are always delicious, so I was all set. The couscous (whole wheat only, of course- check the label!) and lentils would pair nicely to complete the amino acid profile of my lunch.
So, I set about making more lentils and mixing them into the prepared couscous. Then, I simply mixed in a lot of cheese and some thawed spinach. I portioned out the mixture, topped each portion with a little more cheese, and broiled them until the cheese browned. These were very easy and delicious to pop in my lunch box and warm through for lunch!
- 1 cup dry whole wheat couscous
- 1 cup dry red split lentils
- 12 oz frozen spinach
- 1/2 cup shredded mozzarella plus more for topping
- 1/4 cup grated Parmesan
- Salt, pepper, onion powder, and garlic powder as desired
- Prepare the couscous and lentils according to package directions.
- Meanwhile, defrost the spinach in the microwave and drain of excess liquid.
- Combine all ingredients in a large bowl, then portion out into single servings (if desired).
- Top each serving with more mozzarella and then broil until the cheese browns.
- Refrigerate and reheat as desired.