Thai Vegetables with Couscous

Substitutions: If you are trying to avoid sodium (in soy sauce and tamari), wheat (in couscous and soy sauce), and/or peanuts (a common allergen), you can make the following substitutions: For soy sauce, reduce the amount and add more water to make up the difference, or use all water. For the couscous, use two or so cups cooked brown rice or cooked whole-grain pasta shells (quinoa and rice pastas are great) and add ¼ more cup of water to sauce mixture. Instead of peanut butter, use 3 tablespoons tahini (ground sesame seed paste) or 3 tablespoons hulled sesame seeds.

Photo by Susie S.
Adapted from google.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • 3

    cups water

  • 1

    cup dry Israeli (large) couscous

  • 2

    cloves garlic

  • 1

    tablespoon fresh ginger, minced

  • 2

    tablespoons peanut butter

  • 2

    tablespoons low-sodium tamari or soy sauce

  • 1/4

    cup water
1/2 cup water and more as needed

  • 2

    cups small broccoli florets

  • 3

    carrots, thinly sliced or julienned (like matchsticks)

  • 8

    mushrooms, diced

  • 1/2

    head of cabbage, thinly sliced

  • 1

    cup frozen green peas (thawed)

  • 1/2

    cup cilantro leaves, roughly chopped

  • 4

    scallions (green onions), chopped

Directions

1. Chop and prepare all of your ingredients beforehand, as this dish cooks up quickly once it is started. 2. To cook the couscous, bring 3 cups water to a boil then add dry couscous. Cook for 10 minutes until cooked through (a little al dente is better than over-cooked). Drain and rinse with cool water. 3. While couscous is boiling, blend sauce ingredients—garlic, ginger, peanut butter, soy sauce and water—in a high-speed blender until smooth (check that peanut butter is completely incorporated). Set aside. 4. In a large pot or skillet, add about ½ cup water along with the broccoli, carrots and mushrooms, and cook on medium-high for about 5 minutes to begin softening. Add the cabbage and peas, and cook for another 5 minutes, until the broccoli, carrots and cabbage are softened (adding a bit more water if needed to prevent any sticking). 5. Add the sauce, couscous, cilantro and scallions to the vegetables, and thoroughly mix through, cooking another minute or two. Remove from the heat, and serve hot or warm. Garnish with cilantro or hulled sesame seeds.

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