Ingredients

• 70 g dry wholewheat couscous — uncooked
• 160 g lean ground beef (5–10% fat) — crumbled
• 60 g baby spinach — roughly chopped
• 24 g white miso paste — loosened with a spoon
• 10 g extra-virgin olive oil — divided use
• 220 ml low-sodium vegetable broth — warmed
• 1 g dried oregano — crushed between fingers
• 0.5 g ground black pepper — fine optional

Instructions

1. In a small saucepan, bring the vegetable broth just to a simmer, then turn off the heat. Stir in the white miso paste until fully dissolved so the liquid is smooth and pale.
2. Place the dry wholewheat couscous in a heatproof bowl, drizzle with half of the olive oil, and pour 160 ml of the hot miso broth over it (reserve the rest). Cover the bowl with a plate and let sit for 5–7 minutes to steam, then fluff gently with a fork.
3. While the couscous steams, heat the remaining olive oil in a non-stick skillet over medium heat. Add the lean ground beef and cook for 5–7 minutes, breaking it into fine crumbles, until just cooked through and no longer pink.
4. Lower the heat slightly, add the chopped baby spinach and dried oregano to the skillet, and pour in the remaining miso broth. Stir and cook for 2–3 minutes until the spinach wilts and the mixture is moist but not soupy. Season with ground black pepper if tolerated.
5. Divide the fluffed couscous into two small bowls. Spoon the warm miso beef and spinach mixture over the top of each bowl, letting some of the savory liquid soak into the couscous.
6. Let the bowls sit for 1–2 minutes to cool slightly; serve warm, in small portions, and eat slowly, stopping when comfortably satisfied.