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Quick and Easy Veggie Couscous

By Edited Jan 5, 2016 0 0

It's getting hot out, summer is nearly here and so of course is the season of lighter, healthier meals. What better time to make a quick and easy Veggie Couscous for your main meal of the day? Not only is vegetable couscous delicious, it also includes several ingredients that will benefit your health.

The use of avocado in this recipe is notable because avocado has many properties which make it one of the healthiest foods on the planet. Not only does it contain powerful anti-inflammatory properties, it also enables the body to maintain a healthy heart as well as helping it to absorb nutrients much easier.

Another ingredient on our list is tomato. Tomatoes contain lycopene which has been noted to decrease the likelihood of succumbing to certain types of cancer such as cancer of the prostate, breast and stomach. They also help to keep blood sugar in check as they contain chromium, a mineral which has been noted by food scientists as important in controlling blood sugar

Finally, the meal includes aubergine (eggplant) which also contains anti-inflammatory properties. As they are high in fibre and low in fat, doctors have suggested they can be helpful diet additions to those struggling with weight problems or type 2 diabetes.

 

The recipe serves two but is simple enough to adapt for more or less people.

 

Ingredients

 

 

Ingredients:

120g Couscous

1 Aubergine (Eggplant)

1 Onion

100g Baby Plum Tomatoes

100g Mushrooms

2 Cloves of Garlic

1 Avocado

300ml Vegetable Stock.

 

Dice the vegetables keeping the avocado and tomatoes to one side.

Heat a knob of butter in a wok- saucepans work just as well but I prefer to use a wok for this recipe. Once the butter has melted, cook the onions and garlic on a low heat until the onions are translucent. Add in the aubergine and then the mushrooms, leaving to cook on a medium heat for ten minutes until the aubergine is cooked through.

In a separate pan, bring the vegetable stock to boil then add the couscous. Turn down the heat completely and leave to sit for ten minutes, covered. Add a small knob of butter (for a slightly healthier option, use a little olive oil) and fluff up the couscous.

Once the vegetables have cooked through, add the couscous, avocado and tomatoes to the vegetables before stirring together.

Dish onto plates with a side of lightly toasted pitta bread and enjoy your super summery meal!

 

Couscous
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