Spring Vegetable Couscous Stir Fry

By ruthg

Ingredients

• 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 (1 1/2 cups)
• 1/4 tsp cumin
• 1/4 tsp smoked paprika (optional)
• 2 tsp dried basil
• 1 cup couscous
• 1 1/2 - 2 cups low sodium vegetable broth
• 1/2 lime, juice
• Hot Sauce
• Cilantro
• Black Pepper

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from cearaskitchen.com

Preparation

Step 1

Directions
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.