I’ve been a bit busy catching up with work and socializing, so I’ve been really into all the quick + easy meals.
There’s a reason I have so many couscous recipes on the blog…
The stuff cooks up in mere minutes, and you can throw nearly any type of veg in there.
Plus citrus, herbs, spices, nuts and seeds!
Just getting a little excited over here, in case you couldn’t tell.
I figured I’d take advantage of summer flavors while we still have them!
We’re talking sweet corn, colorful peppers, fresh baby spinach, juicy cherry tomatoes, lemon juice + zest, and fragrant basil.
Low sodium vegetable broth, dry white wine (or prosecco), evoo, savory nutritional yeast, nutty sprouted seeds, avocado, hummus, and good ole S&P add even more flavor to this party—the variety of textures really gets me going too.
Basically you should whip up a big batch asap because the leftovers are perfect lunch or light dinner material as well.
What’s not to like??
P.S. I didn’t have any fresh corn on hand, but you’re more than welcome to throw raw corn and bell peppers/sweet peppers into your cooked couscous (along with the evoo) for one less dirty dish and just as much (if not more) flavor.
P.P.S. Diced zucchini would be another lovely addition. Or fresh cucumber. Peep this oldd recipe (nearly vintage) of mine for another variation. My photos have improved a bit since then lol. And this recipe for a southwestern vibe.
P.P.P.S. Simply use quinoa in place of the couscous for a gluten-free dish, and even more protein! My stomach and quinoa aren’t friends anymore, so sadly I had to give that fluffy little seed up.
P.P.P.P.S. Highly recommend some vegan feta action. You’re welcome.
Couscous with Summer Veggies, Avocado & Hummus
Ingredients
- 1/2 cup low sodium vegetable broth
- 2 tablespoons dry white wine or Prosecco
- 1/2 cup whole wheat couscous (I use Trader Joe's)
- Pink sea salt, to taste
- 1 teaspoon extra virgin olive oil
- 1/3 cup fresh or frozen corn
- 1/4 cup small-dice mini sweet peppers or bell pepper (orange, yellow, or red)
- Crushed red pepper flakes, to taste
- 1 cup roughly chopped fresh baby spinach leaves
- 1/3 cup halved cherry tomatoes
- 1 to 2 tablespoons thinly sliced fresh basil
- 1/2 teaspoon lemon zest
- 2 teaspoons fresh lemon juice, plus more for serving
- 1 teaspoon nutritional yeast
- 1 heaping tablespoon sprouted seeds
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
- Sliced avocado, seasoned with salt, for topping
- Hummus, for topping
Instructions
- Bring the broth and wine to a low boil in a small pot. Remove the pot from heat then stir in the couscous and salt. Cover and rest for 5 minutes. After 5 minutes, fluff with a fork.
- Meanwhile, heat the oil in a medium-small skillet over medium heat. Cook the corn and sweet peppers for two minutes, or until heated through. Add red pepper flakes to taste, and cook another minute.
- Fold the corn and peppers into the couscous, along with the spinach, tomatoes, basil, lemon zest and juice, nutritional yeast, sprouted seeds, black pepper, and salt. Taste and adjust the ingredients to your liking.
- Spoon the couscous into a bowl, then top with the avocado and hummus. Serve with more lemon.