Crazy Delicious Veggie Couscous is easy, incredibly healthy, and can be made in just ten minutes! I’m always trying to make something well-balanced, healthy, and yummy for my wee man, Lil’ G. Now that he is eating what I eat, this has cut down my Sunday cooking by almost 2 hours, as I like to make two big meals for the week for the both of us. Not to mention, I’m also always attempting to create dishes from the leftover ingredients in my refrigerator. What’s that annoying phrase I keep posting? Oh yes, waste not! Clearly, I am a pusher of this personal philosophy. Food truly is a terrible thing to waste. Onwards, I was hangin’ with Greyson looking for a dish to make for us. I loaded the floor with pots, pans, spoons, and a variety of other kitchen items for G to play with whilst I took to the stove. After all, he has just turned 17 months. Can he entertain himself? Sure. For a little bit of time. However, when I give him the opportunity to play with things he doesn’t get to use daily, this increases my odds of a more lengthy self-play session giving me the opportunity to cook with ease! Of course we play and “compare” creations throughout, too. 😉
Crazy Delicious Veggie Couscous is a perfect choice for an easy and healthy dinner any day/night of the week. Pumpkin, lentils, carrots, mushrooms, spinach, and herbs make this dish a tasty meal. Naturally, feel free to add any veggies you may have left over in your fridge. Please comment and let me know how your creations came out. Share a pic and let’s chat about ideas for other couscous delights! Enjoy!
- 2 C cooked whole wheat couscous
- Olive oil for cooking
- 1 shallot - diced
- 3 gloves garlic - diced
- 1 can lentils
- 1 C pumpkin - diced
- 1 carrot - diced
- 1 C mushrooms - sliced (I used cremini)
- 1 handful spinach leaves
- Dried parsley, oregano, and basil to taste
- Salt & pepper to taste
- Optional: Parmesan cheese for topping
- While your couscous is cooking, heat a large pan with oil
- Add shallot and cook for 1 minute
- Add garlic and cook for 30 seconds - stir
- Add carrots, pumpkin, and some salt & pepper. Cook for 3-4 minutes
- Add mushrooms, lentils, and herbs, more salt & pepper if needed. Cook for 2-3 minutes
- Add spinach and any more herbs you would like. Stir for 30 seconds.
- Place in individual bowls. Serve
- Garnish each bowl with parmesan cheese & dried parsley
- Serves 6 adult sized dinner bowls.
- Optional: Cook your couscous with a veggie broth cube
- White - Viognier
- Red - Syrah