Dinner or lunch meal prep, this savory, vegetarian couscous and fresh vegetable recipe is crave-worthy. One-pan means simple cooking and clean-up. Toasted nuts and feta top it off.
- 2 Tbsp pecans, chopped
- 1 Tbsp olive oil
- 1/2 onion, sliced
- 8oz baby tomatoes
- 1 cup asparagus, 1″ slices
- 1 zucchini, sliced and halved
- 1 tsp balsamic vinegar
- 1.5 cups Israeli couscous (pearl couscous)
- 1 tsp tomato paste
- 2 cups vegetable broth
- feta (optional topping)
- salt & pepper, to taste
- Heat a non-stick pan over medium-high heat. Add nuts to the dry, hot pan. Toss until fragrant. Transfer nuts to a bowl when finished.
- Add oil to the same pan. Toss onion slices in the oil and stir regularly to prevent burning.
- When onions have softened, add zucchini and baby tomatoes.
- When the tomatoes are starting to split and zucchini is slightly soft, add asparagus tips.
- Using the back of a spoon or spatula, give the tomatoes a smash!
- Drizzle some balsamic vinegar over the tomatoes and stir for another minute or two. Transfer vegetables to a plate.
- Add couscous to the pan and stir as it toasts for a minute or two.
- Pour vegetable broth and tomato paste into the pan. Bring to boil and reduce heat to medium. Cover and simmer for 8-10 minutes.
- Couscous is done when it is soft and has absorbed all of the liquid.
- In a serving dish or lunch food storage containers, layer the couscous, sauteed veggies, and nuts. If desired, top with feta for a final pop of flavor and texture contrast.
Vegetarian: This recipe is vegetarian.
Vegan: Omit feta.
This dish reheats beautifully and stores well in the refrigerator for several days, when in an air-tight container.