Sometimes on a Sunday evening, I'll cook a batch of couscous to use during the week. It's healthy and super fast to make - just boil water, add the couscous and seasonings, shut off the heat and let it sit for 5 minutes. Most couscous recipes call for butter or olive oil, which makes it silkier and a little more fluffy, but I really don't think it's necessary so I never add it unless we're serving it for guests. I do, however, often add Laughing Cow cheese...35 calories, creamy and delicious. I love these things and put them in pretty much everything.
Here's a simple recipe for a quick couscous bowl. You could subsitute pasta or orzo if you don't like couscous, and you can of course change up the veggies based on what you have lying around. This is a good way to use up leftovers in the fridge. I usually have some chopped up vegetables in the fridge, but I've made this with frozen veggies as well - just throw them in the microwave for a few minutes instead of sautéing them in a pan.
It doesn't look pretty, but it's tasty!
Quick Couscous Veggie Bowl
1 cup cooked couscous
1 cup red pepper slices
1/2 cup baby carrots, julienned
1/2 cup cherry tomatoes, cut in half
1 wedge The Laughing Cow Light cheese, original flavor
1 tsp. basil
1/2 tsp. garlic
Splash lemon juice
Salt and pepper to taste
Heat a small saucepan on medium heat, spray with cooking spray and add red peppers and baby carrots. Reduce heat to medium low, add a few pinches of salt and let cook until veggies have softened, about 5 minutes. Stir often to avoid burning. Add the cherry tomatoes, basil and garlic and cook about 1 minute more. Add a splash of lemon juice and stir. Add couscous and cheese; use the back of a spoon to break up and melt the cheese. Once the cheese has melted, stir everything together and serve!
Nutrition Facts**: 225 calories; 3.5 grams fat; 38 grams carbs; 3 grams fiber; 9 grams protein; plus 2 servings of vegetables.