SHAPE_OCTOBER_2016

empower lunch
Moroccan
Chickpea Soup
1/2 cup couscous
1/2 teaspoon vegetable
bouillon paste
1/8 teaspoon ground cumin
2 tablespoons tomato sauce
1/4 teaspoon harissa, or to taste
1/4 cup thinly sliced Swiss chard
1/4 cup shaved carrots
1/4 cup chopped tomatoes
1/2 cup canned chickpeas, rinsed
and drained
1 tablespoon low-fat plain Greek
yogurt, for garnish (optional)
1 tablespoon cilantro, for garnish
(optional)
Salt
Black pepper
1. Layer couscous, bouillon paste,
cumin, tomato sauce, harissa, Swiss
chard, carrots, tomatoes, and chickpeas
in the jar. Pack yogurt and cilantro separately
if using.
2. When you’re ready to eat, fill jar to the
top with boiling water. Stir carefully,
cover, and let stand for 10 minutes or
until couscous is tender. Season to taste
with salt and pepper, and garnish with
yogurt and cilantro if using.
(491 calories)
Lemony Orzo
Chicken Soup
1/2 cup cooked orzo
1/2 cup roasted zucchini pieces
(1/2 inch)
1/2 cup shredded roast chicken,
skin removed
2 tablespoons chopped dill
2 tablespoons chopped basil,
plus 1 tablespoon thinly sliced
for garnish (optional)
1 lemon, halved
1 tablespoon grated Parmesan,
for garnish (optional)
Salt
Black pepper
1. Layer orzo, zucchini, chicken, dill,
and chopped basil in the jar. Squeeze
lemon over ingredients and place
juiced halves in jar, skin side up. Pack
sliced basil and Parmesan separately
if using.
2. When you’re ready to eat, fill jar to
the top with boiling water, being sure
to fully cover lemons. Stir carefully,
cover, and let stand for 2 minutes;
remove lemon halves and discard.
Season to taste with salt and pepper
and garnish with sliced basil and
Parmesan if using.
(284 calories)
Pack these
soups in
jars that hold
about
18 ounces.
Spicy Curried
Coconut Soup
With Shrimp
1 ounce rice vermicelli, broken
into smaller pieces
3 tablespoons coconut cream
1/2 tablespoon red curry paste
1 teaspoon grated ginger
1/4 cup shredded carrots
1/4 cup julienned red bell pepper
1/2 cup cleaned, cooked, and
roughly chopped shrimp
4 roughly chopped Thai or
regular basil leaves
1 tablespoon crushed peanuts
Salt
1. Layer vermicelli, coconut cream, curry
paste, ginger, carrots, bell pepper, and
shrimp in the jar. Add basil and peanuts.
2. When you’re ready to eat, fill jar to the
top with boiling water. Stir carefully,
cover, and let stand for 7 minutes or until
noodles are tender. Season to taste with
salt. (472 calories)
SHAPE.COM OCTOBER 2016 27