This recipe is perfect for a weeknight rush dinner -which just happens to be veggie loaded and super healthy : D.
If you have some quick cook Couscous, then you are in luck, If not, then you might have to take a little extra time to cook the couscous.
The secret vegetable in this recipe is grated cauliflower. Noticed the cauliflower rice rage? I decided it was the perfect thing to hide in a big plate of couscous… meaning less carbs, and more nutrition!
As for the other veggies, you can use whatever you have in the fridge, but I used tomatoes and leeks to give a mediterranean flavor.
Before doing anything else, combine your couscous with hot water as per directions on the box. I only used a cup – for a meal for 4! Which works out to a quarter cup per person of carbs – and the rest of the plate all veggies (unbeknownst to the unsuspecting eater: P).
While the couscous is swelling, slice up the leeks finely. Leeks have a penchant to be tough if not thoroughly cooked, so the fine slicing helps with this. Also, make sure that you wash out any sand from between the leaves. Nothing worse than chomping on sand with dinner -and leeks love yielding up sand far into the stalk sometimes!
Slice the tomatoes in quarters, and then halve the quarters again. Put these into a large pan with olive oil and set on the heat. Allow them to bubble and sizzle in the olive oil until they are browned.
While the tomatoes are browning, chop the peppers into large squares. Peel and crush the garlic.
Grab the cauliflower and grate it onto a spare plate.
By this time the couscous and tomatoes should be ready. Remove the tomatoes from the pan. Add in the leeks and stir fry them for a minute, then add the cauliflower and pepper pieces. Continue to stir fry for a few minutes, then add in couscous, garlic and herbs. Toss this for a few minutes. Add the tomato back in and you are done.
I served this with some balsamic vinegar to dash on top. You could add it in while in the pan – but it does make the couscous discolor.
Mediterranean Style Easy Veggie Loaded CouscousPrint This
- 1 cup couscous
- 1 cup hot water for couscous
- Half bunch of leeks
- Half a yellow pepper
- 1 small head cauliflower
- 2 tomatoes
- 4 large cloves of garlic
- Salt & Pepper
- Olive oil (about 3-4 tablespoons
- Dried parsley (+- 1 teaspoon)
- Dried basil (+- 1 teaspoon)
- Balsamic vinegar to serve
- Combine the couscous and hot water and allow to soak for as long as directed on the box.
- Wash well and slice up the leeks finely.
- Slice the tomatoes into 8ths.
- Pan fry these in a large skillet with the olive oil until brown.
- While the tomatoes are browning, crush the garlic and slice the pepper into squares. Also, grate the cauliflower onto a plate.
- When the tomatoes are done, remove them. Add in the leeks to the pan, and stir fry them for half a minute. Now add in the cauliflower and pepper. Continue to stir fry for a moment or two. Add in the couscous, garlic, herbs, salt and pepper. Toss until well combined.
- Add the tomatoes back in and done!
- Serve with lots of balsamic vinegar.