Vegetable Couscous

When my husband and I were first married we received some fancy gourmet cookbooks, cookbooks where I couldn’t even pronounce half of the ingredients, cookbooks where making one meal would break your student bank account because you had to purchase nearly every ingredient. However, I did find this recipe in one of those books and I have been making it ever since. It is a great light main course meal and it also cooks up nicely as a side dish.

I also normally double parts of this recipe because I like leftovers. After all that means once less meal I have to cook. I usually add more peas, carrots, cinnamon and salt. I up the chicken broth to 3 3/4 cups and then use an entire box of couscous which I buy very inexpensively at Trader Joe’s. I love Trader Joe’s!

Vegetable Couscous

1 green or red pepper

1 small onion, chopped

1/2 cup carrots, sliced

1 tablespoon oil (optional – I use Pam cooking spray)

1 1/4 cups chicken broth

1 cup frozen peas

1/2 teaspoon cinnamon

1/4 teaspoon salt

3/4 cup couscous

In a medium saucepan, cook carrots, pepper and onion in hot oil over medium heat until tender crisp. Stir in chicken broth, peas, cinnamon and salt. Bring to boiling. Remove from heat. Stir in couscous. Cover saucepan and let stand for five minutes. Fluff with fork before serving.

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