Couscous Recipe

I really don’t know how I started making this recipe but I keep it on rotation often. I’m not the biggest fan of rice or quinoa but I love couscous! After a lot of trial and no error, I think I can safely share this recipe with the blog world and I think you’ll love it too!

Start with the veggies

You can include almost any vegetable in this that can be cooked down on the stove (no broccoli, no brussel sprouts.) I made this last week with eggplant and zucchini, and this week with red, yellow, and orange bell peppers. PS: I always add onions & garlic

• Cut veggies and start to sauté on the stove (cover the veggies in broth or water + bullion cube)

• Season! I use garlic powder, onion powder, S&P, turmeric, and Cavendar’s. I like to add fresh thyme or rosemary too.

• I prefer the veggies to be soft so they cook down for a while. If they aren’t soft enough and the liquid is cooked down add a cup of broth.

• Stop cooking once the broth is almost gone but it does not need to be dry, you want the starch to mix with vegetables and you need liquid for that. I add about 2 tablespoons of butter to the vegetables when I turn the heat off.

Couscous

Just follow the instructions on the container, these are my favorite ones to buy. I also add a tablespoon of butter too when I turn the heat off.

Time to combine

Once your couscous is done & your veggies are finished combine the two and enjoy!

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