Veggie Couscous

So I get in ruts and always need go-to dishes that are super quick to make but reasonably healthy. Couscous is probably as easy as it gets, so throw in some veggies and you’re all set! My husband absolutely loves this dish, with extra tomato slices on top 🙂 You really can’t go wrong with the endless combinations of veggies/seasonings!

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Veggie Couscous

Margaret Chapman

Sometimes you just need a go-to menu item that everyone loves and can be thrown together in no time. This one is it!

5 from 1 vote

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Dinner, Lunch

Cuisine American

Servings 2 servings

Calories 526 kcal

METHOD Stovetop

DIET Vegan

Ingredients

  

1x2x3x

• 1 cup of Whole Wheat Couscous (dried)
• 1 Tablespoon of Coconut Oil (any oil is fine, can omit)
• 5-6 spears of Asparagus (large)
• 1 Bell Pepper (any color)
• 1 Tomato (medium, diced)

Instructions

 

• In a medium pan, cook couscous according to directions attached.
• Wash your veggies and cut them as desired, I do a diagonal cut 1/2 in. thick on the asparagus and 1/4 in. on the bell pepper. Then dice the tomato into small chunks.
• Heat a large pan to medium heat, with oil. Add in your veggies and cook till tender, about 5-8 minutes depending on thickness. To season, I just add a little salt & pepper, minced garlic or garlic powder depending on what's available.Fold in with couscous and diced tomato, serve warm. Enjoy!

Nutrition

Calories: 526kcalCarbohydrates: 104gProtein: 18gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 6mgPotassium: 276mgFiber: 12gSugar: 6gVitamin A: 2394IUVitamin C: 85mgCalcium: 52mgIron: 4mg

Keyword affordable, budget, cheap, clean eating, couscous, easy, healthy, quick, vegan, vegetable, veggie couscous, veggies

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