Lemony Chickpea, Feta + Couscous Salad
But wait….where are the chickpeas? Turns out I totally forgot about them and left them out! But the salad was still delicious.
- 1 box Harris Teeter Parmesan Whole Wheat Couscous, cooked
- 1 bell pepper, chopped
- 1 cucumber, peeled, deseeded + chopped
- 2 small sticks celery, chopped
- ~5 oz block of feta cheese
- Juice of 1 lemon
- Pinch salt
- 1 tablespoon extra virgin olive oil
- Can of chickpeas – whoops!
Makes 3 servings. Without the chickpeas, this salad came about to about 325 kcal per serving. Add about 110 kcal for the bean version.
My dinner to go:
I had it eat it while reading up on our chem lab that I had 15 minutes to learn. Not the ideal eating situation!
Plus crackers (which I ate half of and finished after lab – I was hungry in lab but it went away around 7:30.)
For evening snacks I made these healthy Morning Glory Muffins. I halved the recipe (which made 8 muffins), used all whole wheat pastry flour and swapped the nuts and fruit in theirs for 1/2 a cup of Trader Joe’s Antioxidant Mix (raisins, cranberries, blueberries, raspberries, all dried, plus slivered almonds) plus about 6 apricot halves. And I used egg whites in place of an egg.
Going into the oven –
Made 8 muffins, each about 150 kcal, 4 grams fiber and 4 grams protein.
Snack – it was great!! Kind of a cross between a banana nut muffin and a LaraBar!
I packed more pineapple but since I didn’t get to snack until after lab at 8:45 I chose my emergency apple instead, which was much easier to eat in the car driving home.
THE HUSBAND FOUND …….AND KILLED……...THE ROACH!! But strangely not until I came home. Guess he just didn’t look hard enough earlier 😉
I’ve got to get up for an early workout tomorrow and take my MIL to the dentist for a tooth procedure. G’night!