Vegetable Couscous

I should start by saying that this is not what I planned on blogging about today.  Eli’s lunch, I mean.  My original intention was to post a recipe I just tried for Enchilada Pie (Wowzer its good!), but that is temporarily postponed due to the construction dust that was all over the lens of my camera that just won’t seem to wipe off.  When I did get it clean enough, dinner was over and the leftovers were in the fridge.  And there is the fact that I just felt like telling you about a dish that is so everyday in our house, it never really occurred to me to tell you about it.  Until today.

And any dish that uses pantry ingredients is my friend these days!

Sometimes I make this as a side dish for dinner but today, I made this for my toddler for lunch.  I do that on a regular basis because it is quick, healthy, and pretty darn tasty.  This is a great idea for all the parents out there with small children.  Perfect for little fingers to pick up and eat.  For those of you unfamiliar with couscous, let me be frank.  BUY SOME!  It is the fastest carb you will ever find.  It is actually tiny little grains of pasta and they are so small, hot water is all you need to make it.  No cooking involved.  How great is that?! Vegetable Couscous
This is January so the veggies that go into this are frozen.  In the spring when asparagus is in season, it is outrageously good when sauteed in olive oil and garlic and used in this recipe.  If the asparagus is grilled, even better!  Use whatever vegetable you like, fresh or frozen, that is in season at the time.  Spinach, cherry or grape tomatoes, corn, peas, or a mix like I do here.  It all tastes wonderful.

2 c water
1 c whole wheat couscous
2 c cooked veggies, cut into bite sized pieces
2-3 T olive oil
1/4 c grated parmesean cheese
salt and pepper to taste

In a large bowl, microwave the water until boiling.  Add the couscous, give it a quick stir and cover the bowl with plastic wrap.  Set aside for 5 minutes or so, or until all the water is absorbed and the pasta is soft.  Fluff with a fork and add the rest of ingredients.  Taste for seasoning.
Note:  This is also great cold and would be fantastic to bring to a summer pot-luck.  A greek version with chopped tomatoes, fresh mint and crumbled feta would be stellar!  For a quick soup, add a scoop or two to a bowl and pour in a can of good quality chicken broth.  Heat till serving temp.  My husband is eating exactly that as I type this.