Quick and Easy Couscous

Name: Quick and Easy Couscous
Yield: Makes: 4 side-dish or 2 main-dish servings
Ingredients: 1 package (10 ounces) frozen vegetables, such as peas or corn, thawed; 1 to 2 cups leftover steamed vegetables, such as asparagus or cauliflower; 1 to 2 cups chopped fresh vegetables such as bell peppers; ¼ cup chopped sun-dried tomatoes, packed in oil; ½ cup sliced scallions (green onions); 1 to 2 cups diced cooked poultry, meat, or seafood; ¼ cup chopped pimientos; ⅓ cup chopped green chilies; 1 teaspoon dried herb, such as tarragon, oregano, or thyme; Salt and freshly ground black pepper; 2 to 4 tablespoons minced fresh herb, such as dill, parsley, or basil; 1 to 2 tablespoons olive oil or butter; 1¼ cups hot water from the tap; 1 cup couscous; ¼ cup salad dressing

Preparation info

Makes:
4
side-dish or 2 main-dish servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

Couscous is as essential to my weekly menu as a basic black dress is to my wardrobe. Its flavor harmonizes with myriad tastes, its nubby texture marries with a variety of others, and its neutral flavor makes it a hit with kids.

At times I make it the centerpiece of my meal and douse it with a meat sauce or pour a bean chili over it to round out the meal. On other days it slides into the background to accompany a lamb roast or poached salmon. Leftover couscous will bolster a variety

Ingredients

Side dish
Main course

Ingredients

Method