Rainbow Couscous recipe is made from wheat and is delightfully light and fluffy. It is used in middle-eastern countries much like rice is used elsewhere. In this recipe, the couscous is topped with a variety of bright and flavorful sauteed vegetables. You’ll feel like you’re somewhere over the rainbow eating this one!
4 cups prepared whole grain couscous, according to package directions
2 Tbsp olive oil
½ pound extra firm tofu or 1 chicken breast, chopped into bite-sized pieces
2 cloves garlic, minced
½ medium red onion, thinly sliced
2 cups raw broccoli, chopped
½ medium zucchini, sliced (about 1 cup)
½ medium yellow crookneck squash, sliced (about 1 cup)
½ pound sliced mushrooms
1 red bell pepper, chopped into chunks (about 1 cup)
1 green bell pepper, chopped into chunks (about 1 cup)
1 cup carrots, thinly sliced
¼ cup cold water
1 tsp cornstarch
3 tsp vegetable or chicken bullion
salt and pepper to taste
½ cup cilantro, chopped
PREPARE: Prepare whole grain couscous according to package directions in order to make
4 cups. While couscous is cooking, the rest of the meal can be made.
SAUTE: Place oil in a large saute pan over medium high heat. Add tofu or chicken and saute until fully cooked. If using tofu, cook for several minutes, until it has shrinked and is starting to look golden brown. This will give it a more firm texture. Add all vegetables and cook 3-5 minutes, or until tender-crisp, stirring frequently. Add a small amount of water to the pan, if the vegetables are starting to stick or burn. Stir ¼ cup water, cornstarch, and bullion together in a small bowl. Stir the mixture into the vegetables and turn the heat down to low. Season with salt and pepper to taste and add chopped cilantro.
FINISH: Serve immediately over prepared couscous. Garnish with pieces of cilantro.
Note: When sauteing vegetables, don’t over cook them or they will turn limp and lose their color. Shoot for bright, tender-crisp veggies!