Welcome to Meal Prep Sunday, where you'll make a single, healthy recipe with serious bodily benefits, whether it makes your skin glow, helps soothe your gut, boosts your immunity, or more! Because it gets boring to eat the same thing every day, you'll do the bulk of the prep on the first day—and every day after that, there will be one small, five-minute-or-less tweak that will transform the leftovers into a new, amazing meal.
This cauliflower couscous from the book The New Vegan by Aine Carlin takes spices seriously. The North African spice blend ras al hanout contains anti-inflammatories like turmeric, ginger, cinnamon, and coriander, and the blend of flavors works so well, you won't want to make cauliflower couscous or rice any other way. Get the recipe and all the delicious ways Aine would serve this throughout the week below.
Packed full of "Middle-Eastern Promise" this simple cauli-bowl with roasted figs is bound to become your new way to serve a comfortingly familiar ingredient. For that ultimate carb-like experience without the guilt or typical bloated durum wheat aftermath (we've all been there) make this grain-free (and gluten-free!) couscous your go-to dinnertime dish. Wonderfully versatile, it's a great base for many a meal including easy romaine lettuce "taco" wraps, as an alternative accompaniment to stews or as a delicious topping for soups … I can't think of a better way to get your five-a-day.