Anti-Inflammatory Golden Couscous | Kevin Wagonfoot
I’ll be honest—when I first heard ‘anti-inflammatory meal prep,’ I pictured sad, bland bowls gathering dust in my fridge. Then I made this golden couscous, and suddenly I wasn’t dreading my lunch. Turmeric does that to a dish, I guess.
This one’s become my reliable weeknight staple, the kind of recipe I make when my joints are grumpy and my schedule’s packed. It comes together in about 20 minutes, tastes even better the next day, and doesn’t feel like I’m punishing myself for eating.
Why This Works for Anti-Inflammatory
The real magic here is turmeric—that warm golden spice has been used for centuries because it actually supports your body’s natural response to inflammation. Paired with ginger, coconut milk, and fresh vegetables, this couscous works with your system rather than against it. I’m not claiming it’s a cure-all, but after years of experimenting, I’ve noticed my body handles this kind of meal a lot better than my old go-to pasta dishes.
From the cookbook
Anti-Inflammatory Meal Prep Cookbook for Beginners
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Anti-Inflammatory Golden Couscous
Anti-Inflammatory Golden Couscous is a vibrant and flavorful dish, rich in turmeric and fresh herbs that not only delight the palate but also support your health with anti-inflammatory properties. Thi
Ingredients
- 1 cup whole wheat couscous
- 1 1/4 cups vegetable broth
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped parsley
- 1/4 cup diced bell pepper
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
Instructions
- In a saucepan, bring the vegetable broth to a boil over medium-high heat.
- Once boiling, add the couscous, turmeric, cumin, and black pepper. Stir to combine.
- Cover the saucepan, remove it from heat, and let it sit for about 5 minutes until the couscous absorbs all the liquid.
- In a separate bowl, whisk together the olive oil and lemon juice.
- Fluff the couscous with a fork and then add the olive oil mixture, chopped parsley, and diced bell pepper.
- Toss gently to combine all the ingredients thoroughly.
- Serve warm or allow to cool for meal prep.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Make a double batch on Sunday. I portion mine into glass containers and grab one whenever I need a dependable lunch that doesn't require reheating.
- Don't skip the fresh herbs at the end—cilantro or parsley brighten everything up and add a freshness that makes it feel less 'diet food' and more like something you actually want to eat.
- If your turmeric tastes dusty or bitter, yours is probably old. Replace it every six months or so. Trust me, it makes a real difference.
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