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Couscous with Stewed Vegetables

Prep 5 min
Total 30 min
Ingredients 16
Servings 6

The first time I tried couscous was in a salad I had prepared, topped with mango and a handful of other ingredients. I loved the delicioso sabor of that dish, so I decided it was worth the effort to include couscous in our menu at least once a month. Couscous is easy to prepare and it’s a great go-to dish during weeknights. Since it’s ready in only 5 minutes, it's even easier to whip up than white rice. You can serve it with stews, dried fruits and raisins, or add it to your favorite salad while it's hot, or after it’s been refrigerated, for a great add-on. This time I’ve paired couscous with stewed garbanzo beans and veggies, and the final product is outrageous! MORE + LESS -

Ingredients

For the stewed vegetables:

tablespoons olive oil

14.5-oz can Muir Glen™ organic stewed tomatoes

medium onion, julienned

garlic cloves, finely chopped

teaspoon ground coriander

teaspoon cumin

1/2

teaspoon pepper

1/2

teaspoon turmeric

teaspoon chili powder

11-oz package frozen vegetables

green bell pepper, julienned

15-oz can Progresso™ garbanzo beans, drained

To prepare the couscous:

2 1/2

cups Moroccan couscous

teaspoon salt

teaspoon oil or butter

cups water

Directions

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1

To prepare the stewed vegetables: In a large frying pan over medium heat, heat the olive oil, add the onion and garlic and cook until the onion has caramelized, for approximately 2-3 minutes, moving the onion and garlic around the pan frequently to prevent burning.
2

Add all the spices and condiments, the frozen and fresh vegetables and garbanzo beans, and cook covered for 15-20 minutes if you like your vegetables al dente, or longer if you prefer softer veggies.
3

To prepare the couscous: Bring water to a boil with the salt and oil in a medium-sized pot. Turn off the stove and add the couscous to the water. Stir. It will be ready in about 5 minutes, since most couscous is pre-cooked.
4

Serve stewed veggies over a bed of couscous, and enjoy while hot.

Expert Tips

Try adding chicken breast, lamb, fish or any other meat to the stewed vegetables.
In place of water, use vegetable broth to prepare the couscous.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

The first time I tried couscous was in a salad I had prepared, topped with mango and a handful of other ingredients. I loved the delicioso sabor of that dish, so I decided it was worth the effort to include couscous in our menu at least once a month. Couscous is easy to prepare and it’s a great go-to dish during weeknights. Since it’s ready in only 5 minutes, it's even easier to whip up than white rice. You can serve it with stews, dried fruits and raisins, or add it to your favorite salad while it's hot, or after it’s been refrigerated, for a great add-on. This time I’ve paired couscous with stewed garbanzo beans and veggies, and the final product is outrageous!