This is the kind of dinner to make when the fridge looks sparse but takeout is not the plan. It leans on canned fish, canned lentils, and frozen vegetables, so there is very little prep.
Whole-wheat couscous cooks while the green beans warm through, then everything gets tossed together with lemon and a little feta.
What you’ll need
- 1 cup whole-wheat couscous
- 1 (14- to 15-ounce) can lentils, drained and rinsed
- 1 (14- to 15-ounce) can salmon, drained
- 2 cups frozen cut green beans
- 1 lemon
- 1/3 cup crumbled feta
- Olive oil, salt, pepper, and dried dill or Italian seasoning, if you have it
Make it
- Put the couscous in a large bowl with a pinch of salt. Pour 1 cup boiling water over it, cover with a plate, and let stand for 5 minutes.
- Meanwhile, cook the green beans in the microwave or in a small pan according to the package directions.
- Fluff the couscous with a fork. Add the lentils, salmon, green beans, feta, 1 tablespoon olive oil, the juice of half the lemon, and a few grinds of pepper. Gently toss and taste.
- Add more lemon, salt, or dried seasoning if needed. Divide between two bowls.
Why these ingredients
Canned salmon makes this a practical way to include protein and omega-3 fats. Omega-3 fats are structural components of cell membranes, including those in the brain, while salmon also contributes vitamin B12 and, depending on the can, some vitamin D. If your salmon includes soft edible bones, they can be mashed right in.
Lentils bring fiber, folate, iron, magnesium, and additional protein. Their fiber helps make the meal more filling and supports steadier digestion after eating. Whole-wheat couscous adds carbohydrate for everyday energy needs, plus a little more fiber than regular couscous. Green beans add vegetables without requiring chopping, and lemon’s vitamin C can help with absorption of the iron in lentils. Feta is mostly here for salty, creamy flavor, which helps this simple pantry meal feel like dinner.
Make it easier
Use leftover rice, quinoa, or any cooked grain instead of couscous. Store leftovers in the refrigerator for up to 2 days and eat them cold for lunch, or warm briefly in the microwave. If salmon is not on hand, use canned sardines or chickpeas.