White Bean Peach Cucumber Couscous Prep Boxes

Ingredients

• 1 cup dry pearl couscous
• 1 1/4 cups low-sodium vegetable broth
• 2 15-ounce cans cannellini beans, drained and rinsed
• 2 ripe peaches, diced
• 1 English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta
• 1/3 cup chopped toasted almonds
• 1/4 cup chopped fresh parsley
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Optional: baby arugula for serving

Method

1. Bring broth to a boil in a small pot.
2. Stir in pearl couscous, cover, and simmer 8-10 minutes until tender.
3. Whisk olive oil, lemon juice, vinegar, Dijon, salt, and pepper.
4. Toss couscous with beans, peaches, cucumber, tomatoes, feta, almonds, and parsley.
5. Divide into four containers and keep chilled.
6. Add arugula just before eating if using.