What’s your go-to “fall back” meal? You know that meal you cook when you have no idea what in the world to make for dinner. It happens to the best of us – even when you have a food blog, a hundred recipes from other blogs you want to try plus a huge cookbook collection with more recipes than you can count. Usually when that happens, I make some sort of vegetable stir fry. This Spring Vegetable Couscous Stir Fry is one of our weeknight staple dinners around here and our #1 fallback meal whenever I’m in an indecisive dinner predicament!
COUSCOUS AND SAUTÉED VEGETABLES
COUSCOUS AND SAUTÉED VEGETABLES
Enjoy as a side or a main dish!
1 red onion, finely chopped.
3 – 4 cloves garlic, diced.
2 zucchinis, chopped.
1 – 2 hot chili peppers*, finely chopped.
3 red bell peppers*, chopped.
1 cup corn.
1 can kidney or black beans (1 1/2 cups)
1/4 tsp cumin.
1 red onion, finely chopped.3 – 4 cloves garlic, diced.
2 zucchinis, chopped.
1 – 2 hot chili peppers*, finely chopped.
3 red bell peppers*, chopped.
1 cup corn.
1 can kidney or black beans (1 1/2 cups)
1/4 tsp cumin.
