Sauteed Veggies & Cous Cous
A quick skillet of diced carrot, onion, zucchini and summer squash with chickpeas, stirred through a box of flavored couscous. It reheats well and makes an easy weeknight or lunch-box dinner.
Ingredients
- 2 piece carrot, diced
- 1 piece red onion, diced; red onion or shallots
- 1 piece zucchini, diced
- 1 piece summer squash, diced
- 1 can chickpeas, rinsed and drained
- 1 box olive oil and garlic couscous
Method
- Dice all veggies - sautee till soft
- Cook cous cous.
- Combine → serve.