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Couscous and brightly colored bell peppers in a white serving bowl.
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Veggie Couscous

Sometimes you just need a go-to menu item that everyone loves and can be thrown together in no time. This one is it!
Course Dinner, Lunch
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 526kcal
Author Margaret Chapman

Ingredients

  • 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 ½ in. thick on the asparagus and ¼ 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!

Notes

You can truly use whatever veggies are your favorite or need to be used up.

Nutrition

Calories: 526kcal | Carbohydrates: 104g | Protein: 18g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 276mg | Fiber: 12g | Sugar: 6g | Vitamin A: 2394IU | Vitamin C: 85mg | Calcium: 52mg | Iron: 4mg