Couscous is one of the easiest to put together and also so versatile. It soaks in any kind of sauce you add. Pearl couscous has become one of our favorites at home. It contains loads of Vitamin C and can be used in place of any pasta. This particular variety serves as one pot meal for weeknights. While serving you can choose to mix them up or serve separately as shown in the picture. Try this fresh mix of vegetables and enjoy all the time that you saved. :o)
Prep Time: 10 min | Cooking Time: 20 min. | Serves: 4
For Couscous -
Pearl Couscous/ Israeli Couscous – 1 Cup
Olive Oil – 2 tsp.
Water – 2 Cups
Lemon Zest (From one lemon)
Lemon juice – About 1 tbsp. from half of the lemon
Mint leaves – 4 to 5 leaves – chopped fine.
For Sautéed Vegetables (You can pick and choose what you like)–
Asparagus – 15 to 20 stems
Edamame / Soy Beans – 1 Cup
Baby Carrots – handful – chopped into matchsticks
Bell Pepper – 1 small – Chopped into sticks
Chili powder – ½ tsp
Olive oil – 1 tsp.
Salt to taste
Method of Preparation:
~ Boil the water in a small sauce pan or kettle.
~ Heat Olive oil in a wide pan and roast pearl couscous until they are light brown.
~ Add the hot water and let the couscous cook for about 5 minutes.
~ Once all the water has dried up, couscous is cooked, switch off the heat. Now add lemon zest, lemon juice and mint leaves. Cover and let it sit.
~ In another wide pan or a wok, heat oil.
~ Add chopped bell pepper, carrots and asparagus. Saute for few minutes.
~ Add thawed soy beans, chili powder and salt to taste.
~ Continue to saute for another minute or two and switch off. The vegetables need to have some crunch to them.
~ Serve them warm.
Sending this refreshing dish to my event Bon Vivant #14 - Spring Surprises
Also sending it to,
~ Foodie Mom Cooks event Healthy Stirfry
~ Foodabulous Fest Event organised by Simply TADKA and hosted by Pramitha love cooking