Ingredients (use vegan versions):
- 1 medium red or white onion, cubed
- 1 large green pepper, cubed
- 2 msall zichinni squash, cubed
- 2-3 gloves garlic, minced
- 1/2 cup loosely packed fresh cilanto leaves, chopped
- 1 14.5 oz. can diced tomatos
- 1-2 tablespoon olive oil
- Fresh ground black pepper, to taste
- 5.8 oz. package Near East brand flavored couscous, such as "Raosted Garlic and Olive Oil" or "Parmesan"
Directions:
Prepare couscous according to package instructions, set
aside. Cut the onion, green papper and squash into even size
pieces, about 1/2 inch. Pul olive oil into a large sautee
pan and heat to medium temperature. Add vegetables in the
following order, cooking a few minutes after each addition:
onion, gralic, green pepper and squash. When these are crisp
tender, add fresh ground black pepper, a dash of salt, the
cilantro and undrained tomatos, heat until just warmed
through. Stir in prepared couscous, remove to a serving
dish, and add a few sprigs of cilantro for garnish.
Although I sometimes cook and flavor couscous from scratch,
I find the Near East product convenient and consistent
quality. Other vegetables can be substituted but the canned
diced tomatos include just the right amount of added liquid.
This dish reheats well in a microwave.
Serves: 3-4
Preparation time: 25 min.
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