Recipe: At Home sundried tomato cous cous and veggies

Recipe: At Home sundried tomato cous cous and veggies Delicious, fresh and tasty.
sundried tomato cous cous and veggies. Bring the broth to a boil in a medium saucepan. Stir in the cous cous & sun dried tomatoes. Stir in the basil & pinenuts.
You can add additional ingredients to the water to flavor the couscous (chicken stock, garlic, ginger, onion, herbs) or stir them in afterward like I do here.
Heat oil in a large saucepan over medium-high heat.
Add the couscous, cover, and remove from heat.
You can cook sundried tomato cous cous and veggies using 10 ingredients and 4 steps. Here is how you achieve that.
Ingredients of sundried tomato cous cous and veggies
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Prepare of yellow squash.
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You need of brussel sprouts.
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You need of zucchini.
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It’s of cabbage.
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Prepare of kale.
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Prepare of broccoli.
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You need of extra virgin olive oil or coconut oil.
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Prepare of soy sauce.
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Prepare of sundried tomato cous cous.
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It’s of hot water.
My shortcut-flavour tip is to use the oil from the sun dried tomato jar as the dressing - free flavour!
Once it's steamed, you can fluff it with a fork and then chill it for the couscous salad.
I like throwing it in the fridge while I prepare all the veggies.
While the couscous is chilling, you can chop the sun-dried tomatoes, cucumbers, and spinach for this couscous salad!
sundried tomato cous cous and veggies instructions
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set fry pan on low heat add oil.
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slice the squash and zucchini , pull leaves from brussel sprouts , slice cabbage only enough to fill the palm of your hand , pull kale from one large stalk and pull apart in to small peices ,chop broccoli to disired amount.
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add all to fry pan after 3 mins add only a dribble teaspoon of soy sauce cook for another 5 minuets boil some water and add it to cous cous mix leave for 5 minuets to cook (veggies should still be crunchy ).
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add both to plate and serve.
A quick pesto-like sauce brings this flavorful parmesan chicken with sun-dried tomato cous cous and garlic veggies together.
This meal is deliciously wholesome and incredibly filling!
A few weeks ago I posted a recipe for parmesan chicken served over a "faux" risotto.
Bring water and dressing to boil in large saucepan on medium-high heat.
Cut the tomatoes into small chunks.