Couscous, which is tiny pasta, can be used to make a delicious meal. In this meal, Vegan Lemony Couscous Pilaf, I use an Israeli couscous, but you can use any type of couscous you'd like. The one pictured is a tri-colored pearled couscous, but you can use other varieties if you would like to.
Vegan Lemony Couscous Pilaf Recipe
What you need:
broth (to cook the couscous in)
yellow or orange pepper, chopped
sundried tomatoes, chopped
can of white/cannellini beans, drained and rinsed
olive oil for sautéing veggies
salt and pepper to taste
I have not listed the amounts on there and and that is so you can make however much you need for your family. I have a family of four, but my husband eats a lot, so I make it to serve more than four people. I personally used 3 cups of couscous, one whole onion, two medium carrots, half a jar of sundried tomatoes, and one can of beans. You can adjust to what you think will work best for your family.
What you do:
Get the couscous cooking following the package instructions (use broth instead of water to cook it in if you want more flavor). Meanwhile, sauté all the veggies in another pan with the olive oil. Once the veggies are done, squeeze the juice of one lemon into the pan, and add in the zest from one lemon. Once both are done cooking, put them together. Salt and pepper to taste. This is a super easy dish that tastes good and reheats well. Enjoy!