I am back after a rather long recipe-posting hiatus and also after a rather refreshing long weekend vacation at North Tahoe and Reno. Therefore, after the 4th of July vacationing, partying and gorging, it is time to dedicate a post to a rather healthy dish, full of colorful vegetables that will brighten up your day and get you out of, what I call, ‘Post Vacation Syndrome’ or ‘PVS’. And, to top it all, it’s So healthy that you might feel you’ve lost weight right after eating it.
My previous workplace hours started in the afternoon, post lunch. I came up with this simple vegetable recipe then, when I could stir up a lunch for myself while cooking the main meal of the day- dinner. And the best part is, you can grill it or do it on a stove-top. But a recent addition to this vegetable medley is the couscous. This is the only thing I have made with couscous so far and it turns out delicious. Couscous is made from semolina so this combination will give you the carbs you need with your veggies.
Ingredients you will need:
1 broccoli (cut into florets)
1 zucchini (chopped)
1 squash (chopped)
1-2 bell peppers (red/orange/yellow)
2 cups Crimini mushrooms (washed and halved)
1 tbsp olive oil
1 tsp unsalted butter (optional)
½ tbsp Italian herb mix
1-2 tsp freshly ground pepper
Salt (according to taste)
½ cup couscous
1 tsp olive oil
½ cup boiling water
½ tbsp unsalted butter
¼ tsp garlic powder
1 tsp dried parsley
Salt (according to taste)
Method for cooking:
1) Blanch the broccoli florets and keep aside.
2) Heat olive oil in a medium-large fry pan and add the bell peppers. Stir fry in medium-high heat. Add the mushrooms, stir and cook for another 3-4 mins or till mushrooms become tender and brown.
3) Once mushroom is almost cooked add in the squash, zucchini and broccoli florets. Stir for a few more minutes till squash and zucchini look cooked but not completely soft. Finally season this with salt, pepper and Italian herb mix. (Go for the herb mix of your choice)
4) This is completely optional but to add that ‘something extra’ you can add some butter and give the vegetables a final stir.
1) Mix the olive oil with couscous well, all of it should be coated with oil.
2) In a saucepan, boil water with salt in it.
3) Add this boiling water to the couscous in a bowl. Water to couscous ratio should be 1:1
4) Cover with a plate immediately and keep for 10 mins. You want to lock in the steam. And that’s it! Your couscous is cooked!
5) In a small pan on medium heat, add the butter and the garlic powder.
6) Add couscous and mix well. Keep mixing and cooking for 3-4 mins.
7) Then add the dried parsley and give it a final stir. Serve it warm along with the vegetables.
(You can choose to leave out the butter if you want)
This couscous can be a side to any of your favorite dish, be it vegetables or meat or any kind of stew.
Until next time with a new recipe, happy cooking and have a great week ahead!