CousCous and Veggie Bowl

I love making a big batch of a healthy grain and veggie dish that I can keep in the fridge for a few days and pair with different things. Lately I’m loving whole grain couscous but this works with quinoa, faro, wild rice or any grain you are craving. Also feel free to swap in different vegetables. I paired this dish with an apricot and mustard chicken thigh recipe tonight (as seen in picture) but it is great plain or with any protein of choice!

Ingredients:

• 2 cups of of whole grain cous cous

• 2.5 cups water

• 1 tbsp olive oil or butter

• 1/2 teaspoon of salt

• 4 cups shredded brussels sprouts

• 1 cup sliced carrots

• 1/4 cup pine nuts

• 1/2 cup chopped dried apricots

• Season with garlic powder, salt and dried oregano to taste

Directions:

1. Pour couscous into a pot with water and olive oil and bring to a boil

2. Reduce to a simmer and stir. Cover for about 15 minutes or until water is almost all soaked up. Season with salt

3. While couscous is cooking, saute brussels sprouts and carrots in a pan with about 2 tablespoons of olive oil until browned and crispy. Stir frequently. When the veggies are almond done, add in the pine nuts so they get slightly toasted

4. Chop dried apricots and add to the couscous

5. Pour the couscous into the pan with the vegetables. This adds for a more toasted couscous flavor

6. Drizzle a bit more olive oil and season with garlic powder and oregano. Serve hot or cold!