So Nice They Named It Twice
Couscous is a delicious, nutritious version of semolina wheat that’s associated with Morocco. It’s easy to cook, and there are many meals you can prepare with it. You can usually find couscous at any of your local grocery stores. Since we’ve made this a vegetable couscous, I thought I’d share some of the health benefits of adding this awesome recipe to your cooking repertoire. A growing body of research shows that vegetables are critical to promoting good health. Eating vegetables of different colors gives your body a wide range of valuable nutrients, like fiber, folate, potassium, and vitamins A and C. The vegetables contained in this recipe contain essential vitamins, minerals, and fiber that may help protect you from chronic diseases. Individuals who eat more generous amounts of vegetables in a healthful diet are likely to have reduced risk of high blood pressure, chronic diseases, including stroke and perhaps other cardiovascular diseases, and certain cancers.
Quick Vegetable Couscous
- 1 red bell pepper finely chopped
- 1 green bell pepper finely chopped
- ½ cup sweet minced onion
- 1 cup diced tomatoes
- ½ garlic clove minced
- 4 oz baby portabella mushrooms
- 3 tablespoons olive oil
- ¼ teaspoon of pepper
- 1 ½ cups of couscous
- 2 Cups of water
- Dash of salt to taste
- In medium skillet add 3 tablespoons of olive oil and sauté vegetables until soft while continuously stirring.
- While the vegetables are sautéing, bring water, salt, 1 tablespoon olive oil, and couscous to boil in a medium pot.
- Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff couscous with a fork when done. Let cool to room temperature.
- Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and salt to taste.