Couscous with Vegetables

1 package of Near East Roasted Garlic and Olive Oil Couscous
1 red bell pepper, sliced into thin strips about 1 inch long
½ package of fresh mushrooms, sliced thin
EVOO

In a lidded pan sauté the bell peppers and mushrooms in EVOO until fully cooked. I usually cook the bell peppers for a little bit and then add the mushrooms as they take less time.

Follow the directions on the package of couscous. Pour the water and spice packet in with the veggies and wait for it to come to a boil. Pour in the couscous, remove from heat, let sit, fluff with fork, and eat! I made this dish a couple of nights ago when we were low on food. It was wonderful and filling, no other dishes needed!

Note: Couscous does have gluten in it but I think I remember seeing gluten-free couscous some time ago. We eat quite a bit of couscous in our house as it is healthy, filling, and delicious! It pairs up well with meats and sautéed vegetables. I would recommend buying whatever veggies are on sale and making a meal out of them with couscous. The other nice thing is that couscous is kid friendly and if you puree the veggies and cook them as a sauce for the couscous they might be more willing to eat it!