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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Lightly-seasoned veggies tossed with basic couscous Ingredients:
1/2 lb fresh green beans |
1/2 cup chopped onion |
2 jalapeno peppers |
1 teaspoon minced garlic |
1 1/2 teaspoons olive oil |
1 cup couscous |
1 1/2 cups defatted chicken broth or 1 1/2 cups water |
2 zucchini (small) |
2 cups corn kernels |
2 tomatoes, peeled and chopped (medium) |
fresh ground black pepper |
1/4 cup freshly chopped fresh cilantro |
Directions:
1. From the Detroit News:.
2. Trim ends off beans, cut into 1/4-inch pieces and put into a heavy, 2-quart saucepan. Steam or cook over medium heat until crisp tender, about 7 to 8 minutes. Drain well and set aside on a plate. (If they stay in the hot pan, they will continue to cook.)
3. Chop onion, seed and chop jalapeno peppers finely and mince garlic.
4. Heat oil in large, heavy, nonstick skillet or wok; add onion, peppers and garlic and stir-fry until onion is translucent but not brown, about 2 minutes.
5. Bring chicken broth or water to a boil in same pan in which beans were cooked. Stir in couscous, allow to return to a boil and immediately turn off heat and cover. Let stand 10 minutes then fluff with a fork.
6. Cut zucchini into small dice and add to onion.
7. Cut corn from cob and chop tomatoes; add both to pan. Cook just until zucchini is crisp tender.
8. Return cooked green beans to pan long enough to heat through. Season with freshly ground black pepper.
9. Just before serving, lightly stir in chopped basil or cilantro, if desired. Serve immediately over couscous.
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