Israeli Couscous with pan grilled veggies |
What you need:
1/4 onion - sliced thinly
1/4 green bell pepper - sliced thinly
5 mushrooms - sliced
1 small to medium zuchinni - sliced
2 red potatoes- chopped into small cubes
Israeli couscous
Fajita Seasoning
Veggie Oil - about 1 tablespoon
Fajita seasoning - this is the base recipe for a small batch.
1/2 teaspoon ground cumin
1/8 teaspoon each L dried crushed oregano, salt, ground red pepper, ground black pepper
dash of garlic and dash of onion powders
What you do:
Cook the Israeli couscous in a pot as directed, adding in a teaspoon of Fajita seasoning at the end. While the couscous is cooking, heat a pan (we used cast iron- I love them) over medium-high heat and toss the potatoes in (side note, I cut the potatoes first, then while the potatoes and the couscous were cooking, I cut the rest of the veggies). Stir the potatoes frequently to avoid sticking to the pan, and once they are almost done - about 10 minutes (depending on the size of the cube, small is good) add in the rest of the veggies and cook them stirfry style until done- I like mine a little crisp still so it didn't take long at all. In the end, add as much fajita seasoning as you like and add veggie mixture on top of couscous. Dinner is served. Yum Yum. All in 20 minutes, how can you resist? We even had time to enjoy dinner out on the patio while it was still light out!
Glenn gave it his seal of approval.
Enjoy!
-Hayden
Ya' know what this just made me realize? I cook meat less than once a week. I'm becoming vegetarian and didn't even know it. Also...I really G's beer.
ReplyDeleteMade my own variation of this tonight. And it was great! It was my turn to make dinner so this easy recipe saved the day. I'm trying to get my protein on, so I added chicken to mine. The other two who helped me eat it enjoyed it as well.
ReplyDeleteHey Hay! Liking the blog lots. We just added yours as one of our "friends" on ours :)
ReplyDelete