Rainbow cousous: quick colors!
At the market yesterday I found these maroon carrots (info: http://www.carrotmuseum.co.uk/maroon.html), and decided they’d look great in some couscous!
I made the following mix:
1 zucchini, chopped
1 yellow squash, copped
1 purple carrot, chopped
1 normal carrot, chopped
1/2 acorn squash, roasted (de-seed, wrap in aluminum foil, coat with olive oil and salt, put in a 425F oven for 40 min), and then cut into half-inch cubes
5 plum tomatoes, quartered
1 cup dry couscous (i used a tomato-spinach-plain blend from Fairway, but any kind will work).
Directions:
Put all your chopped carrots into a pan with 2 tbpn olive oil, 1/2 teaspoon white pepper, and salt to taste. Cook five minutes.
Add your other vegetables (except the tomatoes).
Cook your couscous while the veggies cook on medium-low heat. Most couscous takes about 7 minutes; pour your dry couscous into a pot, add twice as much water, bring to a boil, turn heat to LOW, cover and cook for 5 minutes, then uncover and fluff.
Throw your couscous into the pan with the veggies and stir, adding tomatoes and 2 tablespoons of low-sodium soy sauce.
Serve and enjoy!
ALSO: you can make this couscous more Moroccan-y by adding 1/4 cup tomato sauce, 1/2 teaspoon cumin and sprinkle of paprika/curry powder while everything is mixing in the pan on low heat.
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