Quick Couscous & Veggie Skillet (with Leftover Sauce)
A 10-minute couscous skillet with cherry tomatoes, bell peppers, and leftover sauce. A flexible, veggie-packed meal that's quick, cozy, and endlessly adaptable.
Servings :2 people
Ingredients
- ½ cup Moroccan couscous
- ½ cup boiling water
- 1 cup boiling water
- 1 bell pepper, diced
- 1–2 tablespoons olive oil
- ¼ cup leftover sauce (any tomato-based or curry-style sauce)
- Salt and pepper, to taste
- Mixed herbs (thyme, oregano, or your favorite blend)
Instructions
- In a small bowl, combine couscous and boiling water. Cover tightly and set aside.
- Heat olive oil in a medium pan over medium heat. Add cherry tomatoes and sauté for 2–3 minutes until soft.
- Add diced bell pepper. Stir and cook for another 2 minutes. Season with salt, pepper, and herbs.
- Add the leftover sauce to the pan. Let it simmer gently for 1–2 minutes.
- Fluff the couscous with a fork, then stir it into the pan with the vegetables and sauce.
- Taste and adjust seasoning. Serve warm, optionally with a side salad.
Notes
- Couscous: Moroccan couscous is the smallest size and cooks quickly. Pearl or Israeli couscous won’t work the same way.
- Sauce: Use whatever leftover sauce you have on hand (curry, tomato, pesto, etc.).
- Add-ins: Stir in chickpeas, spinach, or cooked chicken for extra protein.
- Store leftovers in an airtight container for up to 3 days.
- Enjoy cold or reheat gently on the stove or microwave.
- Great for lunchboxes or meal prep.
Nutrition
Serving: 1personCalories: 190kcalCarbohydrates: 39gProtein: 6gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gSodium: 161mgPotassium: 288mgFiber: 4gSugar: 4gVitamin A: 1996IUVitamin C: 78mgCalcium: 24mgIron: 1mg
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