Remember a very long while ago I promised to post vague recipes for new chefs? Remember the disclaimer that much of this seems quite obvious and hardly merits a recipe? Remember my rebuttal that college students (like me) when cooking for themselves for the first time sometimes have more trouble thinking of quick, moderately healthy, moderately inexpensive meals to prepare than actually preparing them?
Yeah, this is one of those posts.
Stuff in Couscous
This recipe is vegetarian, though you can add meat to it if you like. Ingredients are in boldface. Quantities are up to you and left purposely vague because it really doesn’t matter — just put in what tastes good. Treat this as a template.
- Prepare some instant couscous. You can find this in a supermarket. With instant couscous, you usually boil some water, add the couscous, leave covered for five minutes, fluff and serve.
- Heat a skillet with some olive oil.
- Toss chopped-up ingredients into the skillet: mushrooms, bell peppers, carrots, garlic, whatever. When the veggies are tender, you will add these to the cooked couscous.
- OR boil veggies to add to the couscous. If you want things like green beans cut into small pieces or broccoli stalks, fill a skillet with water. Boil the water. Stick the veggies in the skillet and wait for them to turn bright green. Drain the water and add the veggies to the couscous.
- Serve the veggies and couscous together — you can add things like salt, pepper, parmesan cheese, or a bit of lemon juice.
- Clean up, or your roommates will be sad.
I served mine with milk and a veggie patty. Enjoy!