Chopped Veggie Couscous
Use your favorite combination of vegetables in this easy side dish. To make it gluten free, see the sidebar below.
INGREDIENTS | SERVES 8
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 yellow bell pepper, chopped
- 1 cup chopped mushrooms
- 3 cups Vegetable Broth
- 2 cups couscous
- 1 cup frozen baby peas
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 teaspoon dried thyme leaves
- 1 tablespoon balsamic vinegar
In large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir 4 minutes.
Add bell pepper and mushrooms; cook and stir 4–5 minutes longer, until crisp-tender.
Meanwhile, bring Broth to a boil in large saucepan. Add couscous, cover pan, remove from heat, and let stand 5 minutes.
Add peas, salt, pepper, and thyme to vegetables in skillet; cook and stir 4–5 minutes longer, until vegetables are tender.
Fluff couscous with a fork and add to skillet along with vinegar; stir gently to blend. Serve immediately.
Fat: 5.52 grams
Saturated Fat: 0.78 grams
Carbohydrates: 40.86 grams
Sodium: 284.40 mg
You could substitute cooked millet or quinoa for the couscous in this recipe to make it gluten free. And be sure the balsamic vinegar is pure. Be sure that you can tolerate these grains, and that you buy them from an organic purveyor with a dedicated mill. Couscous itself is a coarsely ground pasta made from semolina wheat, so it does contain gluten.