hearty couscous

you can use any left over veggies you have in the fridge to top this dinner for one! try adding tofu or chicken for variation. it can also be multiplied to feed a crowd. happy tasting!

courtesy of: vegetarian times
serves 1
20 min

- 1/3 c whole wheat couscous
- 2 tsp canola oil
- 1/4 c finely chopped green onions
- 1 c diced red bell pepper
- 1/4 c finely chopped fresh basil
- pinch cinnamon
- 2 tbs dry roasted unsalted sunflower seeds
- 2 tbs crumbled feta cheese

1. heat skillet over med-hi heat. add couscous and toast 3 -4 min, stirring occasionally. transfer to plate.

2. heat oil in same skillet over med-hi heat. add green onions, and saute 2 min. stir in bell peper, basil, and cinnamon. saute 2 min or until basil is wilted. add 1/4 c water and bring to a boil. add couscous, reduce heat to med-low, cover, and simmer for 5 min or until water is absorbed. transfer to plate and top with sunflower seeds and feta.