Veggie Cous Cous

Veggie Cous Cous

Saute, in 1/4 cup grapeseed oil:

  • 1/2 cup diced onion
  • 1/2 cup shredded carrot
  • 1/2 cup diced red bell pepper
  • 1/4 cup sliced scallions
  • 1 cup diced yellow crook-neck squash
  • 2 garlic cloves, minced

When veggies have softened, add 2 cups vegetable broth (I used better than bouillon in warm water.)

Bring to a boil.

Remove from heat. Add two cups cous cous (I used tri-color). Stir together and cover.

Let stand 5 minutes.

While Cous Cous is standing, toast nuts (I used sliced almonds, but pine nuts are good, too.) on dry skillet.

Uncover cous cous, fluff with a fork, top with toasted nuts and serve warm.

(Drizzle extra grapessed oil over top, before topping with nuts, for a bit more moisture.)

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Veggie Cous Cous

Veggie Cous Cous

Saute, in 1/4 cup grapeseed oil:

  • 1/2 cup diced onion
  • 1/2 cup shredded carrot
  • 1/2 cup diced red bell pepper
  • 1/4 cup sliced scallions
  • 1 cup diced yellow crook-neck squash
  • 2 garlic cloves, minced

When veggies have softened, add 2 cups vegetable broth (I used better than bouillon in warm water.)

Bring to a boil.

Remove from heat. Add two cups cous cous (I used tri-color). Stir together and cover.

Let stand 5 minutes.

While Cous Cous is standing, toast nuts (I used sliced almonds, but pine nuts are good, too.) on dry skillet.

Uncover cous cous, fluff with a fork, top with toasted nuts and serve warm.

(Drizzle extra grapessed oil over top, before topping with nuts, for a bit more moisture.)

There are no comments yet. Be the first and leave a response!

Leave a Reply

Wanting to leave an <em>phasis on your comment?

Trackback URL http://fromthecheapseatz.com/2009/10/23/veggie-cous-cous/trackback/
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