Ingredients
1 cup cous cous
1 cup vegetable stock (unsalted)
1 long seedless cucumber
A LOT of little tomatoes (cherry, grape, whatever) cut into small pieces
2 rounds red onion (left over from gazpacho night)
Bunch of basil
Seasonings: S+P, vinegar, lemon pepper seasoning, Italian seasoning. Whatever you usually like.
Instructions: Chop all veggies while bringing stock to a boil, throw in the cous cous and season the pot. As the cous cous cooks add more liquid (water or stock) as needed. Add raw veggies just 3-5 minutes before cous cous is done (point is to just get them warm).
This quite large bowl represents a little over 1.5 servings of this for about 300 cals.
1 cup cous cous
1 cup vegetable stock (unsalted)
1 long seedless cucumber
A LOT of little tomatoes (cherry, grape, whatever) cut into small pieces
2 rounds red onion (left over from gazpacho night)
Bunch of basil
Seasonings: S+P, vinegar, lemon pepper seasoning, Italian seasoning. Whatever you usually like.
Instructions: Chop all veggies while bringing stock to a boil, throw in the cous cous and season the pot. As the cous cous cooks add more liquid (water or stock) as needed. Add raw veggies just 3-5 minutes before cous cous is done (point is to just get them warm).
This quite large bowl represents a little over 1.5 servings of this for about 300 cals.
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