Mediterranean Spiced Couscous With Mixed Vegetables
You will need:
• Medium sized stockpot or saucepan
• 1.5 cups whole-wheat couscous
• 1 small/medium onion- diced
• 2 cloves of garlic- minced
• Olive oil- enough to cover bottom of pot
• 1 T of each: allspice, black pepper, and cumin
• Salt to taste- about 2 teaspoons
• 1 medium tomato- diced
• 1 zucchini- diced
• 1 summer squash- diced
• 1.5 cups of cooked chickpeas or 1 can (wash before using)
• 1.5 cups any broth, preferably vegetable
• Low-fat yogurt
1. Coat bottom of pot with olive oil on medium high heat
2. Sauté onion and garlic until onion is tender and translucent
3. Add the vegetables, chickpeas, and spices and sauté together for two minutes.
4. Add broth and bring to a boil. Turn off heat. Add couscous and cover the pot. Let the couscous absorb the broth for about 10-15 minutes. Fluff couscous with a fork.
5. Add a couple of tablespoons of low-fat yogurt on the side and enjoy!
This also makes a good side dish with a lean cut of protein like chicken breast or salmon. You can also use whatever vegetables you like or have on hand. I sometimes add shredded collard greens.
