Couscous and sauteed Veggies (also see below for leftover recipe with brown rice)We don't eat couscous often because it's like eating white pasta which isn't great for you. But my son loves it so I made it for dinner this week. It was so easy, quick, and delicious with the sauteed veggies! Add chicken or veggie burgers for a complete meal. I added a spouted quinoa and sweet potato veggie burger to mine (below) and my husband and son added some sauteed chicken pieces made on the stove top with spices and olive oil.

Ingredients:

  • Diced onion
  • 1 cup couscous
  • Sauteed  mix of frozen veggies (frozen brussel sprouts, squash, broccoli, peas, corn, carrots, edamame)

Directions:

  1. Sautee the onion in some olive oil after you have chopped it.
  2. Add the coucous and let it brown just a bit before adding the water and cooking according to the directions on the box.
  3. In another pan start sauteing the frozen veggies. I did it with no added oil just some garlic and salt. However, you can use olive oil, coconut oil (for added fat), or grapeseed oil.
  4. Mix it all together once it's done and enjoy! Add chicken or veggie burgers...or not. This is great alone as well.

couscous

LEFTOVERS!

We mad enough of this to last another night. The next night we made some brown rice and salad. Roasted whatever frozen veggies we still had left (with some rosemary) and then we had another quick, easy, and healthy dinner for that night! When roasting, set the oven to 450 and spread your veggies on wax paper. Drizzle olive oil, add salt, pepper, rosemary, and garlic powder. It took about a half hour but the asparagus was done before the potatoes so I took that out and left the rest in.

roasted veggies on pan

roasted veggies