Cooking With Bwog: Couscous Veggie Medley
Written by Iga Szlendak
Once upon a time, rice and pasta reigned supreme as the side dish staple for dinner plates. However, Bwog is bringing you a new alternative: couscous. Not only is it one of the tastiest side dishes around, it’s one of the easiest to prepare in a hurry. Top it off with some delicious roasted veggies, and you’ve got a meal that will keep you warm once the freezing weather reappears tomorrow.
- Any veggies you’d like! We recommend butternut squash, broccoli, brussel sprouts, cauliflower, or sweet potatoes
- Olive Oil
- Salt and Pepper
Couscous: the classical way
1. Boil water. For each cup of dry couscous, use 1 1/2 cups of water. Bring to boil in saucepan.
2. Add salt and oil or butter
3. Add couscous and let steam. Pour 1 cup couscous into boiling water, stir once with a spoon, cover with a lid, and remove from heat. Let the couscous steam for five minutes.
4. Fluff fluff fluff! Couscous grains tend to bind together in the cooking process, so fluff the grains with a fork. Before serving, stir in any flavorful extras like lemon zest, chopped scallions, or even some Sriracha for that extra spice.
Couscous: the college way (i.e. Bwog’s favorite option)
1. Pour 1 ½ cups of water into your bowl.
2. “Boil” it in the microwave for 2 mins.
3. Add couscous into your bowl. Cover it with a plate or aluminum foil. Let it steam for 10 mins.
4. Add salt, olive oil, and some extra spice. Fluff it up and you’re done!
The Veggie Medley
1. Preheat the oven to 425 F.
2. Cover your baking sheet with aluminum foil.
3. Add your favorite veggies!
4. Drizzle with olive oil and season with salt, pepper, and brown sugar.
5. Pop ‘em in the oven for 20 mins.
6. Mix your veggies in with the couscous and voilà!
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