Spring vegetable couscous stir fry

Ingredients:

  • 1 red onion, finely chopped
  • 3 - 4 cloves garlic, diced
  • 2 zucchinis, chopped
  • 1 - 2 hot chili peppers*, finely chopped
  • 3 red bell peppers*, chopped
  • 1 cup corn
  • 1 can kidney or black beans (1½ cups)
  • ¼ tsp cumin
  • ¼ tsp smoked paprila (optional)
  • 2 tsp dried basil
  • 1 cup couscous
  • 1½ - 2 cups low sodium vegetable broth
  • ½ lime, juice Garnish
  • Hot Sauce
  • Cilantro
  • Black Pepper

Instructions:

  1. Over medium-high heat, saute the red onion and garlic in a ¼ cup of low sodium vegetable broth until soft. Add in and saute chopped zucchini, chili peppers and red bell peppers together. Add a dash more vegetable broth if necessary.
  2. Once the vegetables are sauteed well (about 5 minutes) add in corn and beans. Saute. Add cumin, smoked paprika and dried basil. Saute for another 2 minutes.
  3. Turn down heat to medium. Add the couscous to the vegetables and saute into the vegetable mixture. Add 1 cup of vegetable broth and leave covered until is is soaked up into the couscous. Stir and taste the couscous and add in an extra ½ cup of vegetable broth if necessary (I added in a total of 1½ cups of broth but the amount you use will depend on your brand of couscous + the amount of water left in your vegetables after cooking).
  4. Squeeze half a lime on top of the couscous stir fry and garnish with cilantro. Fluffy the couscous with a fork and serve. source