“Vegan Israeli Breakfast Feast: A Flavorful and Nutritious Start to Your Day”

Allergens

None

Ingredients

• 1 cup couscous 1 1/2 cups vegetable broth 1 tablespoon olive oil 4 medium tomatoes, sliced 1 medium onion, thinly sliced 1 bell pepper, diced 1 cucumber, sliced 1 avocado, sliced 2 cups baby spinach Salt and black pepper, to taste 4 pitas or flatbreads, warmed Fresh parsley leaves, for garnish

Instructions

1. a. In a medium saucepan, combine the couscous and vegetable broth. Bring to a boil, then reduce heat and cover. Let it sit for 5 minutes until the couscous is cooked and fluffy. Set aside. b. Heat olive oil in a skillet over medium heat. Add onion and bell pepper, sautéing until softened, about 3 4 minutes. c. Add the tomatoes to the skillet and cook for another 2 3 minutes until slightly softened. Season with salt and black pepper to taste. d. To assemble, layer couscous at the bottom of each pita or flatbread. Top with sautéed vegetables, cucumber slices, avocado, and baby spinach. Finish with a sprinkle of fresh parsley leaves for garnish.

Chef’s Insight

The combination of flavors and textures creates a truly satisfying vegan Israeli breakfast experience.

Notes

Feel free to swap out or add any additional vegetables to suit your personal preferences.