Meal Prep

Crazy for Couscous

For so long I put off cooking as much as I could using the excuse that I had no counter space. Living in a one-bedroom apartment in Boston’s Back Bay, my “kitchen” is cute, but more of a closet than anything else.


I was intimidated by the idea of meal prepping at first, and it’s normal to feel that way. The key is finding versatile ingredients that you actually enjoy eating. After that, it’s all about creativity and a little research. Fun, right!?

For those of you just starting out on the meal prep front, here’s some first hand advice I have for you:

  1. Search for recipes with ingredients that can be used in multiple dishes. For example, greens, roasted veggies, tomatoes, eggs, avocado, beans, grains.
  2. Invest in several single serving Tupperware.
  3. Set aside time on Saturday to do your meal planning. On Sunday, pour yourself a glass of Cupcake Sauv Blanc (because…YUM), put on your favorite tunes, and get cooking!
  4. Prepare in moderate bulk – nobody likes spoiled food.
  5. Prep dinner accompaniments such as veggies and grains ahead of time. As a pescetarian, I like to prep my protein the night of to keep it fresh.
  6. Post-It Notes are your BFF! Assemble all lunches and leave notes on those that require day-of additions, such as olive oil or tuna.


Want to know what I’m totally crushing on at the moment? Curried. Couscous.

Now, curry usually isn’t my thing, but this couscous recipe is legit to die for. For best results, I would eat day of preparation (great for a Sunday meal). When reheating later in week, add a touch of water to bowl or saucepan prior to firing up the microwave or stovetop to bring the moisture back to the party.

Try it and thank me later!

In sweat and health,


Curried Squash Couscous (1,001 Low Fat Veg Recipes Cookbook)

(Serves 3-4 – less than 45 minutes)



¼ cup sliced onion

2 cloves garlic, minced

1-2 Tbsp olive oil

1½ cup diced roasted butternut squash

1-1½  tsp curry powder

¼ cup golden raisins

¼ cup walnuts

1 cup reduced sodium vegetable broth

2/3 cup Israeli couscous, dry

1 cup thinly sliced kale

S&P to taste

  1. To roast squash: Preheat over to 425 degrees F. Dice butternut squash into cubes, place in single layer on baking sheet and cover with single layer of olive oil, salt, pepper and cumin (to taste). Roast in oven for 20-25 minutes until browned but still firm. Remove from oven and set out to cool. NOTE: Can make this the day before and keep in fridge until needed.
  2. Sauté onion & garlic in olive oil in large sauce pan over medium heat until tender. About 2-3 minutes.
  3. Add squash, cook until lightly browned. About 3-5 minutes.
  4. Stir in curry powder, raisins, walnuts and broth. Heat to boiling.
  5. Add couscous and kale, stirring with a fork.
  6. Remove from heat and let stand, covered, until couscous is tender and broth is absorbed. Above 5 minutes. Season with S&P to taste.



Bon Appétit!