Mexican Inspired Couscous - Vegan

Some nights I just don't want to cook something for dinner that takes too long and a one-dish meals are my go to recipes.

I don't make this one too often, but I enjoy the flavors and it is quick and easy for a weeknight after work.   It is very adaptable.  Sometimes I add corn, sometimes okra.  For a gluten free alternative using quinoa instead of couscous, see notes after recipe. 

MEXICAN INSPIRED COUSCOUS

INGREDIENTS:
1 Cup Water
1 tsp No Chicken Bouillon
1 medium Onion, peeled and diced
2 cloves Garlic, minced
1 tsp ground Cumin
1/2 tsp Chili Powder or Hot Sauce
1 Cup frozen Peas
1-1/2 Cups diced fresh Tomatoes
3/4 Cup Couscous
1/4 Cup Cilantro, chopped and for garnish
1 Avocado, peeled and diced
**  1/2 cup frozen cut Okra and/or Corn (optional)

DIRECTIONS:

1.  In medium saucepan combine water and bouillon.  Add onion and garlic and cook for a few minutes.  Add cumin and chili powder and cook for another minute.

2.  Add peas, tomatoes, cilantro, and if you are using corn and/or okra add it now too.    Bring to a boil.

3.  Add couscous, stir to combine.  Remove from heat and cover.  Let stand 5 minutes.

4.  Fluff with a fork and stir in avocado.  Serve and top with extra cilantro for garnish.  We like to eat it out of a bowl topped with Trader Joes Jalapeno Sauce.  One could also use it as a burrito stuffing and add a little vegan sour cream and salsa.

This makes two very large bowls/dinner portions or three lunch portions.

** To make it gluten free by substituting quinoa:  Cook the quinoa using a ratio of 1 cup quinoa to 1.5 cups water adding a little no chicken bouillon in the water.  Bring to a boil and simmer for 15 minutes then remove from heat and let rest 5 minutes.  While quinoa is cooking, saute onion and garlic in a little olive oil.  Add cumin and chili powder and saute another minute.  Add tomatoes, peas, and corn/okra.  Cook until peas are thawed.  If mixture seems a little dry add a little water.  Fluff quinoa and combine the two mixtures.  Stir in avocado.    In the alternative you can thaw your veggies while the quinoa is cooking and combine the raw veggies and tomatoes with the fluffed quinoa for a cool salad rather than one-dish casserole type meal.

(With couscous, but without okra or corn)

- Bon Appetit

"  You can do a lot for your diet by eliminating foods that have mascots." - Ted Spiker
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