I like couscous. I like veggies. I like easy. It’s settled. Not so fast, right? Okay, let me elaborate a little bit more. Most days I like (read need) meal preparation to be quick, fast, and in a hurry. Because if your house is like our house, it’s just shy of impossible around here. Within 24 hours we got a lot going on every day of the work week, and the food is something I don’t want to have to think about too much.
Of course, I want the food I prepare to do what I need it to do: fill them up and provide good nutrition. Because an easy meal shouldn’t have to be tasteless and boring. Who wants that? Well, maybe aliens want that because intergalactic space travel leaves little time for cooking. So I’ve heard. Alright, space travel and extraterrestrials aside let’s do this! You’ll find what you came here for right down below for my Easy Couscous Recipe with Vegetables.
Easy Couscous Recipe with Vegetables
Ingredients:
- 8 ounces couscous
- 2 tablespoons extra virgin olive oil
- 1 cup red potatoes, cubed
- 1/4 cup carrots, diced
- 1/4 cup white onion
- 1/4 cup celery, chopped
- 2 tablespoons flat-leaf parsley, chopped
- 2 tablespoons Gruyere cheese
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Directions:
- Prepare couscous following package instructions.
- In a skillet over medium heat add 1 tablespoon of olive oil. When oil is hot, sauté carrots, onion and celery for 4 minutes. Remove mixture and set aside.
- Add potatoes to the skillet and brown. Turn heat to low and cover potatoes, cook for 15 minutes or until the tines of a fork can pass easily through the flesh of the potato.
- Fluff couscous with a fork and add veggies, drizzle with remaining olive oil.
- Add salt and pepper to taste. Top with shaved Gruyere cheese and parsley.
- 8 ounces couscous
- 2 tablespoons extra virgin olive oil
- 1 cup red potatoes, cubed
- ¼ cup carrots, diced
- ¼ cup white onion
- ¼ cup celery, chopped
- 2 tablespoons flat-leaf parsley, chopped
- 2 tablespoons Gruyere cheese
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
- Prepare couscous following package instructions.
- In a skillet over medium heat add 1 tablespoon of olive oil. When oil is hot saute carrots, onion, and celery for 4 minutes. Remove mixture and set aside.
- Add potatoes to the skillet and brown. Turn heat to low and cover potatoes, cook for 15 minutes or until the tines of a fork can pass easily through the flesh of the potato.
- Fluff couscous with a fork and add veggies, drizzle with remaining olive oil.
- Add salt and pepper to taste. Top with shaved Gruyere cheese and parsley.
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