Vegan Recipes

Vegan Couscous Stir Fry

Dinner time is a stressful time in my house. Kenna is usually mega-cranky, and I have food to cook and prepare by the time my husband gets home (he wouldn’t mind if I didn’t, but I like making sure he’s got something to eat right away). I usually love cooking vegan meals, but listening to a crying infant makes dinner prep a lot less exciting, to say the least.

Tonight I tossed some pre-made chicken in the oven for Jonathan and cooked him some pilaf – which he LOVES. But I always wonder what to make for myself…

Any meal that takes less than a half hour is a winner for me. I have been experimenting with new grains and legumes lately, one of which is couscous! Believe it or not, I’d never had couscous before tonight. Imagine my surprise when I saw that it only takes 5 minutes to cook!

Needless to say, I had whipped up a delicious meal in no time flat.

 

 

vegan couscous stir fry

 

Ingredients:

This stir fry makes about 3 servings, with plenty of couscous to spare for another meal later in the week; or, just double your veggie mix and make 6 servings!

  • One box of NearEast Original Couscous (it made way too much for me and my daughter, so you’ll have some left over for other meals)
  • About 3-4 tablespoons of Vegan-friendly butter (we use Smart Balance EVOO spread)
  • 2 shallots
  • 1 Tablespoon of minced garlic (I buy giant tubs of pre-minced garlic)
  • A head of fresh broccoli
  • Half a small bag of frozen green beans, or about a cup of fresh cut up green beans
  • 2 1/4 cups of vegetable broth
  • 1/3 cup low-sodium soy sauce
  • Sesame seeds (optional, but highly recommended)

Recipe:

  1. Boil 2 cups of vegetable broth with a tablespoon or two of vegan butter.
  2. Add your couscous and cook according to the package directions.
  3. While the couscous is standing, use a skillet to heat up 1-2 tablespoons of butter on med-high heat. (I like to use cast iron to increase my daily iron intake; that’s how that works, right? Lol)
  4. Add the shallots to the pan and saute until they are translucent and have a little bit of golden-brown color.
  5. Add the garlic to the pan and cook for about 20 more seconds.
  6. Toss in your frozen green beans and stir them in until they just start to melt and release some liquid.
  7. Add your broccoli and cook for about 2 minutes.
  8. Add your 1/4 cup vegetable broth and 1/3 cup soy sauce.
  9. Continue to cook until excess moisture has cooked off and the broccoli is softened to your liking (about 5 minutes)
  10. Sprinkle some sesame seeds onto the veggie stir fry and remove from heat.
  11. Serve over a generous serving of couscous. Add more soy sauce to taste.
  12. Enjoy!

Until next time,
Rachel

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