Couscous with Vegetables

A colorful, tasty and healthy side dish. I served this couscous with the mini asparagus tarts you saw recently, but it goes just as well with meat or as a main dish on its own, for dinner, for example.

Couscous with Vegetables

Instructions:

Wash the broccoli and divide it into florets. Peel the stalk and cut it into small cubes. Peel and finely chop the onion. Heat 1 tbsp of oil in a pot and sauté the onion together with the broccoli stalks. Add the broccoli florets, pour in 200 ml of water and cook covered over low heat for about 10 minutes.

Meanwhile, cut the bell pepper in half, remove the seeds, wash it and broil it in the oven until the skin turns black. Peel it, cut it into cubes and put it in a skillet. Pour in the carrot juice, season with salt and pepper, then stir in the couscous. Bring to a boil, cover and cook over very low heat for about 5-10 minutes (depending on the package instructions).

Cut the feta into cubes, fluff the couscous with a fork and add the cheese.

Stir the cream into the broccoli in the pan, season with salt and pepper and serve with the couscous.

Enjoy!

Source: EatSmarter 2/2011, with a slightly modified method