provreviewsandrecipes

Food Blog with delicious recipes and also reviews of Providence, RI restuarants

Vegetable Couscous October 6, 2011

This recipe is quick and easy to make. It can be used as a side dish or eaten as a light meal. Personally I like to eat it as a light meal as it is delicious and very filling.

Ingredients:

  • 2 cups of uncooked couscous
  • 3 cups of water
  • 2 tablespoons of butter
  • 2 tablespoon of salt
  • 1 tablespoon of pepper
  • 2 tablespoons of olive oil
  • 1/4 cup of white cooking wine
  • 2 zucchini
  • 8 ounce package of mushrooms
  • 1 onion
  • 6.5 ounce jar of chopped artichoke hearts

First we are going to prepare all the vegetables as the couscous cooks rather quickly. Take the zucchini and quarter and chopped them both. Next take the mushroom and pull out the stem and chopped them into small pieces. Finally dice the onion. Now with the artichokes all you are going to want to do is drain the juice from the jar and take out the artichoke heart pieces.

Next heat two tablespoons of olive oil in a large pan over medium heat. Next add all the vegetables to the pan. Cook for 3 minutes stirring occasionally. Next add the white cooking wine to the pan. Cover and let cook for 10-12 minutes.

 

 

 

 

 

 

 

While the vegetables are cooking heat the 3 cups of water in a small saucepan over medium heat. Once the water has begun to boil add the couscous, butter and one tablespoon of salt. Cover and remove the pan from heat. Let it stand for 5 minutes and then fluff with a fork.

Remove the vegetables from the heat and combine it with the couscous in a large bowl. If you like you can add some parmesan cheese to the dish. Serve immediately.