This vegetarian and vegan couscous dish involves some prep work but is delicious and is a great way to eat a variety of vegetables. Couscous is semolina wheat, and can be found in both white and whole wheat. This recipe calls for whole wheat couscous, and is made with the quick-cooking variety Quick couscous has been steamed and then dried, so the cooking time is only five minutes.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:
- For the couscous:
- 1 ½ cups water
- 2 teaspoons olive oil
- 1 pinch saffron threads
- 2 pinches sea salt
- 1 cup quick whole wheat couscous
- For the vegetables:
- 1 tablespoon olive oil
- 1 small onion, chopped fine
- 1 carrot, chopped in ¼ inch pieces
- 1 small sweet potato, peeled and chopped into very small chunks (about 1/3 inch)
- ¼ pound green beans, cut into 1-inch lengths on the diagonal
- 1 cup vegetable broth
- ½ teaspoon cinnamon
- 2 pinches sea salt
- 1 small zucchini, chopped into ½ inch dice
- 1 small yellow squash, chopped into ½ inch dice
Preparation:
Bring water, olive oil, saffron and salt to the boil in a saucepan. Add couscous, stir well and bring back to the boil. Cover, remove from heat and let sit 5-10 minutes.
While couscous is resting, heat olive oil over medium heat in a large sauté pan. Add onion, carrot and sweet potato, and cook, stirring frequently, until onion is translucent, 5-7 minutes.
Add green beans, cook three minutes, and add broth, cinnamon and sea salt. Increase heat to medium high and cook 3-5 minutes, or until vegetables are tender but firm.
Add zucchini and yellow squash, and cook an additional 3 minutes until the squash is firm tender.
Fluff couscous and mound onto a serving bowl. Spoon vegetables around, and pour any remaining liquid over the couscous.
Serves 4
Copyright 2009 by Jen Hoy
