What’s your go-to “fall back” meal? You know that meal you cook when you have no idea what in the world to make for dinner. It happens to the best of us – even when you have a food blog, a hundred recipes from other blogs you want to try plus a huge cookbook collection with more recipes than you can count. Usually when that happens, I make some sort of vegetable stir fry. This Spring Vegetable Couscous Stir Fry is one of our weeknight staple dinners around here and our #1 fallback meal whenever I’m in an indecisive dinner predicament!
And guys, I FINALLY handed in my thesis. It honestly feels like the weight of the world is off my shoulders. I was so worried I was not going to be able to finish in time but push came to shove and I was able to edit, print and hand it an hour before it was due. Phew! I still have 5 exams to go until I finish my Master’s but I can’t begin to tell you how good it feels to have my thesis writing behind me. And, yes, I printed it in pink. Ha! 🙂
Veggie Stir Fries have been my jam this year, especially when I was writing my thesis because they are so incredibly e-a-s-y! Chop a bunch of veggies, saute them, add in some spices + your favorite grains, cook it all, smother it in hot sauce (well, that last part is optional) and BAM a great meal without much fuss is born 🙂 Plus, it’s always so much fun preparing bright and colorful dishes, don’tyathink?
This Spring Vegetable Couscous Stir Fry is made using simple, Spring vegetables, beans, couscous and some delicious Mexican spices for a bit of a kick. It’s topped of with cilantro, fresh hot peppers, and lime juice. The hot peppers are also optional but if you couldn’t already tell, the spicier the food the better in my books! You can replace the couscous with quinoa for a gluten-free option – just remember to allow for a bit more time for the couscous to cook through.
I love eating this meal the next day in a tortilla or lettuce wrap. It honestly makes the BEST leftovers. This Vegetable Couscous Stir Fry + Avocado + Tortilla = my ideal lunch. 🙂 Happy cooking everyone!
- 1 red onion, finely chopped
- 3 - 4 cloves garlic, diced
- 2 zucchinis, chopped
- 1 - 2 hot chili peppers*, finely chopped
- 3 red bell peppers*, chopped
- 1 cup corn
- 1 can kidney or black beans (1½ cups)
- ¼ tsp cumin
- ¼ tsp smoked paprila (optional)
- 2 tsp dried basil
- 1 cup couscous
- 1½ - 2 cups low sodium vegetable broth
- ½ lime, juice
- Hot Sauce
- Black Pepper
- Over medium-high heat, saute the red onion and garlic in a ¼ cup of low sodium vegetable broth until soft. Add in and saute chopped zucchini, chili peppers and red bell peppers together. Add a dash more vegetable broth if necessary.
- Once the vegetables are sauteed well (about 5 minutes) add in corn and beans. Saute. Add cumin, smoked paprika and dried basil. Saute for another 2 minutes.
- Turn down heat to medium. Add the couscous to the vegetables and saute into the vegetable mixture. Add 1 cup of vegetable broth and leave covered until is is soaked up into the couscous. Stir and taste the couscous and add in an extra ½ cup of vegetable broth if necessary (I added in a total of 1½ cups of broth but the amount you use will depend on your brand of couscous + the amount of water left in your vegetables after cooking).
- Squeeze half a lime on top of the couscous stir fry and garnish with cilantro. Fluffy the couscous with a fork and serve.
2) Remove the seeds of the chili peppers if you don't want an overly spicy dish or leave them out altogether.
3) Use quinoa for a gluten-free option instead of couscous but remember to allow for a bit of extra cooking time.
If you try this Spring Vegetable Couscous Stiry Fry, it makes my week seeing your amazing #CearasKitchen creations. Share your photos with me on Instagram @CearasKitchen (and remember to tag #CearasKitchen so I don’t miss it!) or share it on my Ceara’s Kitchen Facebook page. Wishing you a wonderful rest of your week everyone!