Looking for a weeknight dinner that’s fast, flavorful, and fantastically healthy? You’ve found it! This Lemony Barley and Green Bean Couscous comes together in one pan and is bursting with zesty, herby goodness. Chewy barley, tender-crisp green beans, and fluffy couscous are tossed with fresh spinach and a bright lemon vinaigrette for a meal that satisfies without weighing you down. It’s the perfect answer to ‘What’s for dinner?’ when you’re short on time but craving something truly delicious.
Ingredients
• 2 cups / 475 ml vegetable broth
• 1 1/2 cups / 170 g fresh green beans, trimmed and cut into 2-inch / 5 cm pieces
• 2/3 cup / 115 g quick-cooking barley
• 2 tablespoons / 30 ml fresh lemon juice
• 1 tablespoon / 15 ml olive oil
• 1/8 teaspoon / a pinch of salt
• 1/8 teaspoon / a pinch of ground black pepper
• 1/2 cup / 85 g whole wheat couscous
• 4 cups / 120 g coarsely shredded fresh spinach
• 1/4 cup / 25 g sliced green onions
• 1 1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme
• Lemon wedges, for serving (optional)
Instructions
1. In a large saucepan, bring the vegetable broth to a boil. Stir in the green beans and uncooked barley. Return to a boil, then reduce the heat. Cover and simmer for 10 to 12 minutes, or until the barley is tender.
2. Meanwhile, in a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the dressing.
3. Stir the uncooked couscous into the barley mixture. Pour in the lemon dressing, then add the spinach, green onions, and thyme, stirring to combine.
4. Remove the pan from the heat. Cover and let stand for 5 minutes to allow the couscous to steam and the spinach to wilt.
5. To serve, fluff the entire mixture with a fork. Serve warm with lemon wedges on the side, if desired.
Nutritional Information
• Per Serving: 271 calories, 5 g total fat (1 g saturated fat), 0 mg cholesterol, 451 mg sodium, 52 g carbohydrates, 11 g fiber, 10 g protein.
Pro Tips
• Pro-Tips
• 1. Boost the protein by stirring in a can of rinsed and drained chickpeas or white beans along with the spinach.
• 2. For extra crunch and nutty flavor, top the finished dish with a sprinkle of toasted sliced almonds or sunflower seeds.
• 3. This dish is excellent for meal prep. Store it in an airtight container in the refrigerator for up to 4 days and enjoy it cold or gently reheated.
• 4. Feel free to add other quick-cooking vegetables like chopped bell peppers or zucchini along with the green beans for more color and nutrients.
FAQ
Q: How can I add more protein to this vegetarian barley couscous
A: To easily boost the protein, stir in a can of rinsed and drained chickpeas or white beans at the same time you add the spinach. For extra crunch and nutty flavor, you can also top the finished dish with a sprinkle of toasted sliced almonds or sunflower seeds.
Q: Is this barley and green bean couscous recipe vegan
A: Yes, this recipe is naturally vegan as written. It uses all plant-based ingredients, including vegetable broth and olive oil, with no dairy or other animal products.
Q: Is this lemony barley recipe good for meal prep
A: Absolutely! This dish is excellent for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. It can be enjoyed cold straight from the fridge or gently reheated before serving.
Q: Can I use other vegetables in this one pan meal
A: Yes, you can add other quick-cooking vegetables for more color and nutrients. Try adding chopped bell peppers or zucchini along with the green beans at the beginning of the cooking process.
