Vegetable Sautee and Couscous
Matt
ingredients
- 1 medium red onion, cubed
- 1 large green pepper, cubed
- 2 small zucchini squash, cubed
- 2-3 cloves garlic, minced
- 1/2 cup loosely packed fresh cilantro leaves, chopped
- 1 14.5 oz can diced tomatoes
- 1-2 tablespoons olive oil
- fresh ground black pepper, to taste
- 5.8 oz package Near East brand flavored couscous, such as “roasted garlic and olive oil” or “parmesan”
directions
Prepare couscous according to package instructions, set aside. Cut the onion, green pepper, and squash into even size pieces, about 1/2 inch. Put olive oil into a large sauteè pan and heat to medium temperature. Add vegetables in the following order, cooking a few minutes after each addition: onion, garlic, green pepper and squash. When these are crisp and tender, add fresh ground black pepper, as dash of salt, cilantro, and undrained tomatoes, heat until just warmed through. Stir in prepared couscous, remove to a serving dish, and add a few springs of cilantro.
Source: Matt
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