Woah. Those banana bread cookies from Wednesday? They’ve gotten more views faster than anything else I’ve posted. Glad to know what you guys like! If you missed that recipe, go check it out. I’ll wait… Back now? Good. I’ve noticed that my posts have gotten a little sweet heavy lately. Two kinds of cookies in the last two weeks, muffins, apple pie egg rolls – do you guys even think I eat real food? It doesn’t look like it.
Sometimes, I DO forget to eat real food. And then I discover piles of veggies in my fridge that need to be used now. And then I find food in my pantry that I don’t remember buying. Given all the pantry challenges I’ve seen lately, I’m definitely not alone with this problem. This recipe is great for using up whatever you have. In fact, I feel a little silly posting this non-recipe. “Oh hey guys, just throw in whatever you feel like eating and then you’ve got dinner!” Okay. Thanks, Kelly. You’re so much help today.
The adaptability of this recipe is why I liked it so much. As we were eating, Josh and I kept saying things we thought would make it better for different occasions or veggies we could try out. Next up? Swapping out the mustard for some hummus. I’m not sure why, but I feel like a warm hummus dressing over some broccoli would be perfection. This dish could easily handle more veggies and would be good at any temperature. Say hello to one of my new staples when I think I have nothing to make – and quite possibly my new go-to potluck item.
1 ¼ c broth of choice (I used water + 1 tsp Better Than Bouillon No-Chicken)
1 c whole wheat couscous (or GF variety)
Parmesan cheese or nutritional yeast (optional)
Instructions
Rough chop the onion and garlic. Saute in olive oil (alternatives: nonstick spray or a thin layer of water) over medium heat until the onions begin to soften.
Add the broccoli and carrots, add a thin layer of water to allow the veggies to steam in the pan. Cover and cook, stirring occasionally, until veggies are almost at desired level of tenderness.
Add the kale, then stir in the mustard, lemon, salt, and pepper. Continue cooking until all liquid has evaporated and the kale is wilted. (You can pour off the liquid if you start to get impatient, but you’ll lose a little mustard flavor).
Meanwhile, boil the broth and add the couscous. Stir immediately and let sit for 5 minutes.
Stir the couscous into the veggies.
Serve hot, warm, or cold. Top with a sprinkle of fresh grated Parmesan cheese or nutritional yeast.
Notes
I liked this best when I left it a little under salted, with an extra sprinkle of salt on top. Feel free to play with the veggies to get this perfect for you. I sense many new versions to come! Nutritional info includes optional oil, but no cheese or nutritional yeast, using whole wheat couscous.
This looks delicious! And I understand the whole thing about people thinking you don’t eat “real” food…that is me too! I cook and I make dinner but don’t photograph as often!
Haha, I totally was eyeing your banana cookies, and I’ve got to say, I am a sucker for cookies 😉
This also looks fabulous. I have actually never tried couscous, but am interested in buying some now!
[…] adapted version of Kelly’s Dijon Veggie Couscous recipe. This dish made an appearance in last week’s WIAW post, and definitely deserves to be […]
[…] adapted version of Kelly’s Dijon Veggie Couscous recipe. This dish made an appearance in last week’s WIAW post, and definitely deserves to be […]
[…] I made couscous last week, it’s been all I want to make for dinner. It just cooks so fast. I’m not normally a […]
This looks delicious! And I understand the whole thing about people thinking you don’t eat “real” food…that is me too! I cook and I make dinner but don’t photograph as often!
Couscous is always my go to side since it cooks so quickly. Love the dijon you added. Sounds like the perfect dish.
Haha, I totally was eyeing your banana cookies, and I’ve got to say, I am a sucker for cookies 😉
This also looks fabulous. I have actually never tried couscous, but am interested in buying some now!
Why not make both? 😉 Couscous is great to work with because it cooks in 5 minutes, MUCH faster than rice or quinoa!
This sounds great! I don’t have couscous but I have a lot of quinoa on hand and I think it sounds like it would taste great with these flavors.
I almost used quinoa, but Josh doesn’t like it. Let me know how it turns out!
1.) I love couscous. 2.) I love Dijon 3.) I love veggies. Enough said 🙂 Thanks for sharing!
Love couscous and this recipe looks fantastic, can’t wait to try!
This looks so simple, I love it! I can’t find kale very easily so I may switch it out for spinach though.
any leafy green will work — spinach would be delicious here
This sounds SO awesome!! And yet another recipe of yours that I HAD to bookmark! I cannot wait to make it :).
let me know if you try it out!
Looks delicious to me! I love meals like this! 🙂
I love clean-out-the-fridge meals like this that make veggies more exciting!
I love recipes like this. Its a great way to use up ingredients that will waste away in your kitchen. Making couscous with broth is so tasty 🙂
LOVE couscous and veggies. Perfect light meal.