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Turmeric Couscous with Veggies

 This meal has become one of my go to recipes when its time for me to get rid of any leftovers in my fridge. The great thing about this dish is that is is completely versatile. You can substitute the couscous for rice, quinoa, bulgar or pretty much any leftover grains and vegetables you have.

 

 

All you need is:

 

The Couscous

 

3 Cups of Couscous

 

3 Cups of Water or Vegetable Stock

 

1-1/2 Tsp of Turmeric Powder

 

1 Tsp of Onion Powder

 

1/2 Tsp of Garlic Powder

 

2 Tbs of Extra Virgin Olive Oil

 

Salt and Pepper to taste

 

The Veggies

 

2 Cups of Cooked Lentils

 

2 Cups of Broccoli Chopped

 

1/4 Cup of Onion Diced

 

2 Carrots Diced

 

1 Garlic Clove Diced

 

2 Tbs of Extra Virgin Olive Oil (Plus more for drizzling)

 

 

Preparation:

 

 

If you dont have any leftover couscous just bring 3 Cups of water or vegetable stock to a boil. Then add in the turmeric powder, onion powder, garlic powder and extra virgin olive oil. Next carefully pour in 3 cups of couscous and stir. Next completely remove your pot from heat and cover with a lid for about 2 minutes. Remove the lid and fluff your couscous with a fork and set aside.

 

To prepare your vegetables, place a medium skillet over medium heat and add in extra virgin olive oil, carrots, onions, garlic and broccoli and cook for 5-6 minutes stirring occasionally. Next toss in the lentils (or whatever cooked beans you have) Finally combine your couscous and veggies into a large bowl and mix well. Add additional salt and pepper to taste if needed. Drizzle with additional extra virgin olive oil and serve.

 

 

*Remeber that this recipe is comepletely versatile. You can always add or substitute any of the ingredients for whatever you have or prefer.

 

 

 

 

 

 

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