Veggie Couscous Salad
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
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
- From the Detroit News:.
- 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.)
- Chop onion, seed and chop jalapeno peppers finely and mince garlic.
- 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.
- 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.
- Cut zucchini into small dice and add to onion.
- Cut corn from cob and chop tomatoes; add both to pan. Cook just until zucchini is crisp tender.
- Return cooked green beans to pan long enough to heat through. Season with freshly ground black pepper.
- Just before serving, lightly stir in chopped basil or cilantro, if desired. Serve immediately over couscous.
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