Simple Couscous Take-Along Lunch

by cillefish

I was looking up stuffed peppers recipes and I came across this couscous filling. I didn’t jive super well with it IN peppers, but I ate the leftovers on their own for lunch the other day, and it was pretty great as a light lunch. My mother does something similar with quinoa where she adds a little tomato and onion and celery, tosses it with olive oil and lemon juice, and that’s it. This one is almost as simple:

Makes: 2 lunches’ worthcouscous

  • 3/4 c vegetable broth
  • 1/3 c couscous
  • 1 tsp olive oil
  • 3-6 oz each zucchini and a little yellow squash, quartered lengthwise then sliced thinly
  • 1/4 to 1/3 c chopped onion (I used sweet yellow onion)
  • 1/4 tsp each fennel seeds and dried oregano
  • 1/4 tsp salt
  • 1/2 cup cherry tomatoes, halved; or 1/2 a large red bell pepper, diced pretty small
  • 1/2 can chickpeas, drained and rinsed
  • 4 oz / 1/2 c crumbled feta, or the same of mozzarella plus about a teaspoon of lemon juice
  • 1/4 cup pine nuts, raisins, whatever

In a small saucepan, bring the broth to the boil, mix in the couscous, and immediately cover and remove from heat. Set aside. In a nonstick skillet, heat the oil and lightly sauté everything else except the tomatoes/pepper, chickpeas and cheese, just until barely soft. Remove from heat. Toss in a bowl with everything else (add cheese last). Refrigerate.

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