- Yield : 2+ Cups
- Servings : 2-4
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
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!
EnjoyFor more recipes from Margaret, check out The Plant Philosophy!
- 1 cup Whole Wheat Couscous (dried)
- 1 tbsp Coconut Oil (any oil is fine, can omit)
- 5-6 Asparagus Spears (large)
- 1 Bell Pepper (any color)
- 1 Tomato (medium, diced)
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!