Lemon Veggie Couscous

IMG_1286Lemon Veggie Couscous

Robert was very excited to eat this. I boiled shiitake mushrooms, onions, black pepper corns, and carrots in water to make a quick thirty minute stock. As that was boiling, I sautéed onions, garlic, diced carrots and potatoes in olive oil, salt and pepper. Next, I toasted the couscous in the veggie mixture, strained the stock and added it to the couscous mixture. I then turned off the heat and put the lid on. After around ten minutes, the liquid evaporated and I fluffed the couscous with two forks incorporating lemon zest, juice, parsley, and basil. We made this for a late dinner after an evening yoga class taught by Robert.

Advertisements

3 thoughts on “Lemon Veggie Couscous

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s