I love cous cous as a side dish. It’s something different from rice or potatoes, and it’s super easy to make. It’s also very versatile. You can flavor it many different ways by adding in different herbs, spices, and veggies. I like to buy plain cous cous, whole grain or wheat if available, cook it in chicken stock, and add in some fun stuff. Yes, I think of vegetables as fun. I’m lame like that. I don’t like the preflavored boxes as much because I just think they have a funky taste. And not the good funky, like funky music.
I recently made cous cous with spring vegetables to go with roasted red pepper and gouda baked chicken. It went really well with that, but would go with any main dish you want – chicken, fish, beef, or pork. It would also be great as a vegetarian main dish; you could just add a yellow squash or some other veggies you like to make it more substantial. It’s really light and fresh and doesn’t take long at all. This recipe is the epitome of healthy, easy, and quick. The perfect thing to make after a trip to the farmer’s market!
Whole Grain Cous Cous with Spring Vegetables
- 1 T extra virgin olive oil
- 1/3 of an onion, chopped
- 2 cloves of garlic, minced or grated
- 1/2 bunch of asparagus, rough ends trimmed and cut into 1 inch pieces
- 1 small zucchini, cut in half lengthwise, then sliced
- 1 7.6 oz box plain or whole grain cous cous*
- 1 1/2 cups chicken stock or broth*
- 2 T chopped parsley
*If the box of cous cous you find is a different weight/amount, that’s ok. Just look on the back for how much liquid it instructs you to use and adjust accordingly. We’re flexible here.
Heat olive oil in a small saucepan over medium high heat. Add onion and garlic and cook about 1-2 minutes. Add in asparagus, and cook for about another 3-4 minutes, then add in zucchini and cook another 2-3 minutes or so. You want the vegetables to just begin to soften, but they will cook another 5 minutes in the chicken stock and you don’t want them to go to far.
Pour chicken stock or broth in with the veggies, turn the burner up to high, and bring to a boil. Add in cous cous, cover, and remove from the heat. Let stand for five minutes and then fluff with a fork. Stir in parsley and serve.
(If you accidentally cook your vegetables too much before you add in the stock and cous cous, you could just remove them from the pot and set them aside while you cook the cous cous. Then stir them back in at the end.)