Vegetable Couscous

I got to admit that I don’t appreciate solitary dinner experiences. There are days when I go through it and I hate every bit of it. I’m kind of a person, who enjoys dinner table conversations. But life is all about adjustments so when husband goes away for a conclave, I end up eating alone. Eating alone also means less cooking.

Calling a friend over sounds good but it’s difficult on a weeknight. A damn near impossibility!

 

Having said all this, I still try not to eat peanut butter sandwich and instead cook something healthy, delicious yet simple as possible. Something that would not result in huge pile of dishes afterwards yet something that is wholesome and yummy.





What do you cook when you’re cooking for one?

Couscous comes handy during such nights. I first tasted couscous after coming to South Africa and was totally in love with this grainy looking pasta. It tastes like broken wheat but it feels light and cooks easily. You boil water, add some oil, stir in the couscous and let it sit until absorbed. It's also great for winter because it's filling & comforting.

Ingredients


Olive oil 4 teaspoons


Onion 1 medium (chopped)


Cabbage ¼ cup (finely chopped)


Green capsicum ¼ cup (finely chopped)


Broccoli florets ¼ cup


French beans ¼ cup (finely chopped)


Frozen peas ¼ cup


Couscous 1 ½ cups


Cumin seeds 1 teaspoon


Salt and pepper

Roasted almonds (optional)

 

Directions

Boil 2 cups of water in a heavy bottom pan. Turn off heat, add 2 teaspoons of oil and 1 ½ cups of couscous to the pan.

Close the pan with a tight-fitting lid. Let it sit for five minutes. Remove the lid from the pot and fluff couscous with a fork.

Heat a sauce pot over medium heat. Add oil, Cumin seeds, onion, cabbage, capsicum, broccoli, beans, and season with salt and pepper.

 Saute the veggies by stirring frequently, 7 or 8 minutes. Add water if required. Cook till veggies are tender but not over cooked.

Add couscous to the veggies. Give a good toss till all the ingredients combine well. Transfer to a serving platter. Garnish it with almonds and serve warm.