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Wednesday, October 2, 2013

Veggie Couscous


Just tried this one last night, improvising and adding to another recipe I found online.  Got great reviews, even after my wife was nervous that there were "too many different flavors" for one dish.  It turns out to be fairly mild but still flavorful.

And aside from the prep work of cutting up all the veggies, this is a pretty quick meal.

Servings: 6-8

Ingredients:

        1-2 Tbsp of cooking oil (for sauteing the veggies)
        2 zucchini, yellow summer squash, or one of each
        2-3 good-sized carrots
        1 medium onion
        4 cups vegetable broth
        1.5 tsp cumin
        1 tsp coriander
        2 cups couscous
        15oz (or just 1 can, drained) prepared garbanzo beans (optional)
        salt & pepper to taste

Directions:
PREP: Chop up all the veggies.  Make the pieces as big or as small as you'd like (I like a little bigger).

1. Heat the oil in a large pan (this makes a lot, so if you don't have an extra large saucepan, try a big pot) over medium-high heat until shimmering

2. Add all the veggies to the pan and saute, stirring frequently, for about 5 minutes (until the onions are soft and translucent, but the rest of the veggies aren't limp).  Add salt and pepper to taste
3. Add the vegetable broth, cumin, and coriander.  Stir to combine and bring to a boil
4. Add the couscous, stir to combine.  Cover the pan and remove from heat.  Let it sit 5 minutes so the couscous can cook and absorb the liquid.
5. If you're using garbanzo beans, add them after the couscous has absorbed the liquid.  Stir in the beans, cover, and let them warm up in the couscous for just a couple minutes.
6. Fluff with a fork and serve!

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