Couscous with Sauteed Vegetables
¼ cup olive oil
1 carrot, chopped
½ cup red pepper, chopped
½ cup green pepper, chopped
½ cup yellow pepper, chopped
1 cup broccoli florets, chopped
½ cup frozen peas
2 shallots, chopped
Kosher salt and pepper to taste
1 box (10 ounces) couscous
2 cups chicken broth
½ cup Italian parsley, chopped, plus more for garnish
Toasted slivered almonds, walnuts or pecans
Heat olive oil in 10-inch skillet. Add carrot, red, green and yellow peppers, broccoli, peas and shallots. Saute until tender, about 5 minutes. Season with kosher salt and pepper to taste.
In the meantime, bring chicken broth to a boil, add couscous, cover, remove from heat and let sit 5 minutes. When done, sprinkle ½ cup parsley on top and fluff with fork.
For each serving: Fill a half-cup custard cup with couscous and pat down gently. Unmold onto serving plate. Repeat. Top each with sautéed vegetables. Garnish with toasted nuts.
Serves six.
Tags: couscous recipe, sauteed vegetables
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