Twenty-minute Fat-free Couscous

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  1. Place a large skillet over medium heat.
  2. Pour about ½ – ¾ cup of cooking sherry in.
  3. Chop up 1 onion and add.
  4. Stir occasionally.
  5. Add a couple cups of chopped broccoli and / or cauliflower.
  6. Continue to sauté.
  7. Add a chopped bell pepper.
  8. Add a bunch of green onions, spinach, , etc.
  9. Can be added at this point.
  10. Add as much garlic as you can stand. I usually use 3 or 4 cloves.
  11. Add rosemary, oregano, bay leaves, and small pinch of cayenne.
  12. Sauté all of this until done. Usually just a few minutes.
  13. Add water to couscous, stir well, and leave covered.
  14. Remove most of the vegetable from the skillet, leaving as much liquid as possible, and some of the vegetables.
  15. Add 2 cups of room temperature water to the remaining liquid.
  16. Mix two tablespoons of whole wheat flour in ½ cup of room temperature water until completely dissolved.
  17. Any lumps will prove disastrous.
  18. When the water in the skillet boils, and the water / whole wheat mixture.
  19. Stir until the gravy thickens.
  20. To serve put couscous on each plate, top with vegetable, and gray.