Today I put together an amazing fresh and healthy dish. This could work as a main course by adding avocados and seeds on top, or works as a side dish. This would be delicious alongside a green salad and hummus! This recipe is super flavorful and filling, without being heavy or overly fatty. Ingredients like fresh parsley and mint work to aid the body in eliminating toxins, boost immunity functions, and even cleanses the liver by lowering internal inflammation. I used these amazing dry-farmed organic tomatoes which really made the dish. I recommended getting some really nice tomatoes and treating yourself when preparing this salad. Tomatoes contain important cancer fighting benefits because they are full of lycopene, a phytochemical found within red veggies and fruits! Lycopene is a carotenoid that works to rid the body of harmful toxins by fighting free radical damage. The lemon juice within this recipe can definitely be altered to your liking or taste preference. I love adding in lemon juice to many dishes as it really makes the other ingredients shine and taste really fresh and alive. Lemons are so healthy for us. Scientists know that lemon juice works to increase fat metabolism, improve energy and keeps the kidneys and urinary tract clean and running smoothly! Plus - it tastes great with all different kinds of veggies. I also threw in a decent amount of chopped shallots to really tie this salad together. Shallots and onions (and garlic) alike also have significant antioxidant functions. They contain compounds known as allicin and quercetin as well, which can work to actually lower your blood pressure (winning)! I especially love to learn about compounds such as these as hypertension (aka high blood pressure) runs in my family. I know with my vegan diet and physical exercise I will prevent such disease ever coming my way, and that makes me so happy! Join in on the fresh veggie fun and make this dish with me.

 

Ingredients:

• 1 & 1/3 cup of Israeli couscous, cooked as directions follow on box (or if you buy bulk check the directions there) 1:2 ratio couscous to water is a standard measurement.
• 1 TB organic extra virgin olive oil
• juice of 1/2 a large lemon
• handful of mint
• handful of parsley
• 3 small dry farmed organic tomatoes
• 1/2 of a shallot, chopped
• Bottle cap full of balsamic vinegar (very small amount)
• dash of salt and pepper
• dash of garlic powder 
• dash of red pepper flakes for topping

Prep:

• allow couscous to be made beforehand so that it has cooled in preparation for making your cold salad 
• chop the parsley, mint and shallot and add to couscous
• slice tomatoes into small bites and toss in to salad
• squeeze lemon into salad
• add in balsamic vinegar, olive oil and spices
• enjoy!

 

Nutrition Facts:

Macronutrients

Calories: 445 calories

Fat: 15 grams

Carbohydrate: 68 grams

Protein: 12 grams

Saturated fat: 2 grams

Sodium: 38 mg

Fiber: 8 grams

Sugars: 11 grams

Micronutrients

Vitamin A: 114% of recommended daily intake (RDI)

Vitamin C: 95% of RDI

Calcium: 9% of RDI

Iron: 19% of RDI

Vitamin B-6: 35% of RDI

Vitamin E: 13% of RDI

Vitamin K: 298% of RDI

Magnesium: 22% of RDI

Phosphorus: 21% of RDI

Potassium: 1,012 mg

Zinc: 17% of RDI

Copper: 36% of RDI

Manganese: 38% of RDI

Selenium: 105% of RDI

Thiamin: 25% of RDI

Riboflavin: 14% of RDI

Niacin: 29% of RDI

Pantothenic Acid: 24% of RDI

Folate: 29% of RDI