Sunday, March 9, 2014


Cooking vegetables with couscous is convenient in only having to use one large frying pan and you can make the vegetables to be the focus of the recipe.  You can also cook enough to have leftovers for at least two meals.  I used fresh cilantro but you could use other herbs including parsley or dill.  If using fresh dill, I would only use about one tablespoon of chopped fresh dill.   You can also substitute quinoa for the couscous if you want to make this dish gluten free.

Instead of making a salad along with baked chicken breasts, I cooked a variety of vegetables and added couscous while the vegetables were cooking.  I served this couscous vegetable medley with the chicken and that was a perfect supper for the DH and I.

Couscous vegetable medley is ready to be served.

1 tbsp olive oil
1/2 medium onion, chopped
2 garlic cloves, finely chopped
3 mushrooms, chopped
1/4 head of cauliflower, chopped
1 small zucchini, chopped
3 tomatoes, chopped
2 handfuls of fresh spinach
half cup of fresh cilantro, chopped
1/2 cup uncooked couscous
1 cup water


In a large non stick frying pan, heat the oil on medium high.   Add the onion and garlic and sauté for three to four minutes.  Reduce the heat to medium and add the mushrooms.  Cook for a few minutes.  Add the remainder of the vegetables and cook for about three to five minutes.  Add the cilantro, couscous and water, reduce the heat to low and cover.  Cook for ten minutes and occasionally stir the mixture.  Serves four.

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