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.