Prep Time: 45 min
Cook Time: 45 min
I love couscous, I like to fine different ways to combine spices and vegetables. This is a simple side dish or if you are on the go you can make this the night before and portion it out into Togo boxes. For your kids lunch or yours. If you are new to couscous, let me tell you it is a small pasta, not to get it mixed up with rice or grains. The cooking method is the same for rice a two to one method with the liquid.
2 cups plan couscous
4 cups vegetable stock
1 cup of caned corn
1 bell pepper chopped red or green
1 teaspoon of garlic
1 teaspoon of old bay (opt)
1 cup chopped spinach
1cup cherry tomatoes cut in half.
1 tablespoon vegetable oil
1. Place 4 cups vegetable sock in a med stock pot on med hi heat. Add in all your spices the garlic and old bay to the stock.
2. Bring stock to a boil, add in the 2 cups of couscous, turned down the heat to med stir the couscous and cover it. Let the pasta cook, don't remove cover until all the liquid is gone. The pasta will expand letting you know it has taken in all if that wonderful broth.
3. For your topping: in a frying pan add your oil and heat the pan on med heat.
Add your chopped spinach, bell pepper, cherry tomatoes, and can corn.
You want to cook all the vegetables until they are tender and the tomatoes are popping.
At his time the couscous will be done.
4. Remove the cover on the couscous and with a fork run it around the top to fluff it up. The same way you would rice. Pour the couscous into a large serving platter and spoon the vegetable on top. You can mix the vegetable in if you like.
5. Serve and enjoy.