Serve this scrumptious side dish with Balsamic Grilled Chicken, Simple Grilled Salmon, or Lemon Pepper Grilled Shrimp. Or serve as a main vegetarian dish topped with goat cheese and toasted almonds. Yum!
Ingredients:
2 cups dry couscous
Vegetable stock
1 fresh zucchini, diced
1 fresh red onion, diced
1 fresh red bell pepper, diced,
1 cup fresh white mushrooms, sliced
2 fresh garlic cloves, minced
1/3 cup balsamic vinegar
Juice from 2 fresh large lemons
1 Tablespoon Herbs de Provence,
Salt and pepper, to taste
1 Tablespoon extra virgin olive oil, plus more for drizzling
Directions:
- Cook couscous according to package directions, using vegetable stock instead of water. Fluff with a fork and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add onion, zucchini, and carrot.
- Sauté veggies until crisp tender, about 8-10 minutes.
- Add garlic and cook 1 minute, until fragrant.
- Stir in Herbs de Provence, salt and pepper
- Remove from heat and gently stir in cooked couscous.
- Transfer to a bowl and drizzle in balsamic vinegar, lemon juice, and olive oil.
- Serve warm or cold.
KP — I made this last night and tossed in some crumbled Feta cheese and edamame (I buy the pre-cooked, shelled, ones to put in salads) and turned it into a one-dish meal. Yummy!! I’m looking forward to leftovers tonight!
So glad you liked it Rach! Your additions sound fab!
I made this withour Easter dinner, so yummy. Was even great the next day as a cold salad!!