Couscous Primavera

 Every mom is looking for ways to get some veg into the systems of her offspring.

My Couscous Primavera does just that. It's perfect for a light lunch or a side to any meat, fish or burger. 

Zucchini, onion, peas and grape tomatoes are my star veggies in this dish. Lemon juice and fresh basil brighten it up. And a sprinkle of feta at the end gives it a salty kick. So good!

My 10-year-old son really enjoyed this dish. He did eat around the grape tomatoes, but the zucchini, onions, peas and herbs all made it into his happy mouth. 

If you are unfamiliar with couscous, it is a super tiny pasta. To cook it, literally bring the cooking liquid to a boil. Add the couscous. Give it a stir. Cover it with a lid. And turn off the heat. And wait for 10 minutes. That's it! 

This is a dish that cooks in a flash, and it's full of goodness. I hope you enjoy it!

Couscous Primavera

Serves 2 for lunch or a side

1 small zucchini, chopped

1/2 onion, finely chopped

1/2 cup grape tomatoes, halved

1/2 cup frozen peas

1 Tbsp. olive oil, plus more for drizzling

2 Tbsp. fresh basil, chiffonade

Juice of 1/2 a lemon

3/4 cup couscous

1 cup water

Salt and pepper to taste

Feta crumbles (optional)

In a medium size pan over medium heat, add olive oil. Add zucchini and onion, saute for about five minutes until veggies are softened. Season with salt and pepper. Add 1 cup water. Bring to a boil. Add couscous and frozen peas. Stir. Cover immediately with lid of pan. Turn off heat. Let stand for 10 minutes.

After 10 minutes, fluff couscous with a fork. Stir in grape tomatoes, basil and lemon juice. Drizzle with more olive oil. Check for seasonings and add salt and pepper, if desired. Serve with a sprinkle of feta, if desired.