This week I decided to head south for some Mexican flavor.
While the couscous was boiling, I chopped my veggies.
I used two green peppers, a yellow squash, a zucchini and chickpeas. My go-to summer veggie staples.
I sauteed all the veggies in some olive oil and then mixed in some black pepper and taco seasoning.
After five minutes the couscous was done and the veggies were the perfect texture. Not too crunchy, but definitely not mushy.
I topped the couscous with my veggie mix and then covered the whole thing in salsa.
The combination of the warm veggies and the cold salsa was actually pretty delicious.
I’m really loving my couscous and veggie combos. They are so quick and easy when I’m in a pinch, plus they are super healthy.
Thanks a bunch to Near East for letting me participate in their challenge. I had a great time testing out two different meals.
What’s your favorite dish to make with couscous?