Fluffy couscous with brussels sprouts, peas and corn

Lovely, easy and quick whole-wheat couscous recipe. Light and fluffy meal which is awesome cold too. Loaded with flavors, protein and good carbs 🙂

This is a vegan recipe which I cook very often in my family. I’ve tried it with lots of different variations and I’ve changed the veggies many times and it’s always perfect and delicious. The couscous contains 6 grams of fiber per serving and it gives you 8 percent of your daily recommended intake of iron. So don’t hesitate to include it in your meal plan, try to make this recipe your next meal and you will experience a bowl full of nice and beautiful flavors.

For this awesome couscous I use brussels sprouts, corn, peas and garlic. I use whole-wheat couscous but you can use regular also. If you want a bigger protein boost or gluten-free meal, you can replace the couscous with quinoa. I always choose to cook couscous in my very busy days because the only thing you need to do is to lightly fry the veggies and mix them with the couscous.

If you want to make this recipe quick you can use organic canned pea and organic canned corn but if you have time, you can use fresh veggies and you can cook them by yourself. To add more flavors to this recipe while frying the veggies I fried sliced mushrooms without oil and with just a little bit of parsley. You can keep the leftovers from this recipe in a box in the fridge for a couple of days and you can easily reheat them or eat them cold.

Okay, so because this is a super quick recipe you need to put water in the couscous and cover the bowl with plastic wrap to absorb the water. Lightly fry the garlic and the brussels sprouts. Add the peas, corn and the couscous and stir for a couple of minutes. In mean time cut the mushrooms and fry them with the parsley.

And that’s it 🙂 You have an easy and healthy meal which will make you and your family happy.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins

Lovely and soft whole-wheat couscous
loaded with brussels sprouts, peas and
corn. Еqually tasty eaten hot or cold.

Author: Just Flora No Fauna
Recipe type: Lunch
Serves: 2

I N G R E D I E N T S

• 1/2 cup whole-wheat couscous
• 1/2 cup hot water
• 2/3 cup canned peas
• 2/3 cup canned corn
• 5 ounces brussels sprouts
• 4 cups mushrooms
• 2 Tbsp chopped parsley
• 3 garlic cloves
• Salt

I N S T R U C T I O N S

1. Place the couscous in a bowl and add the water. Wrap the bowl with plastic wrap or cover it with the plate and let it absorb the water;
2. In a skillet on medium heat, add the garlic and the brussels sprouts and stir them until light brown;
3. Add the corn and the peas and stir for a couple of minutes. Add the couscous, stir everything together for 2 minutes and remove it from the heat;
4. In a separate skillet add the mushrooms and the parsley and occasionally stir until tender and brown;
5. Serve the couscous with fresh lettuce salad with avocado and chia seeds;