Quick Vegan: Spicy Couscous Stir Fry

Sometimes cooking is such a hassle. There are days when you are just too rushed or too tired to spend much time preparing a meal. In these times, couscous is my best friend (and yours too)! I used to stay away from making something like stir fry because rice and quinoa take way too long. But couscous… it’s the BEST. It cooks in literally 5 minutes. 5 minutes!!! That’s magical, people.

A great part about stir-fry is that you have a chance to use up all the produce you ambitiously bought at the store last week but you’ve just been staring at ever since.  You know you’ve all done it.

Another good thing – all good food starts by sauteing onions and garlic. End of story.

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The recipe posted below is something I made up. It’s basic though, so there’s a lot of room to play around with the recipe, which is a wonderful thing about stir-fry. You can season and flavor the veggies however you’d like and it pretty much always turns out delicious. Also, have fun adding different veggies to the mix – mushrooms, peas, squash, etc. They’re all good in this. The version today is really basic but so yummy!

What you need:

1 box of couscous

1½ – 2 cups of dry cooking sherry

½ red onion

3-4 cloves of garlic

1 jalapeno

1 red bell pepper

1 carrot

1 head of broccoli

Prep time: 25 minutes

Start the couscous first in a small or medium size pot. Always check the instructions and amounts given on the back of the box.

For the batch today, I boil 2 cups of water and 1 Tbsp of olive oil. Once the water and oil come to a boil, I stir in the couscous, remove the pot from the heat, and let it sit for 5 minutes. And voila! Delicious couscous in virtually no time at all. Like I said, magical.

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While the couscous sits, get out a medium size pot and turn the heat on high.

Let the pot heat up for 10-15 seconds.

Cover the bottom with dry sherry.

Add diced onions and let cook for about five minutes and stir occasionally.

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It’s good to let the pot brown a little bit on the bottom while the onions cook This adds flavor, so don’t worry if it looks like you’ve burned them a little bit. All you need to do is add a little more sherry and it picks up all the yummy stuff off the bottom of the pot. This may happen a couple of times while they’re cooking.

While the onions cook, go ahead and dice up the cloves of garlic and the jalapeno (if you’re feeling spicy). After the onions have cooked for 5 minutes, add the garlic and jalapeno and a little more sherry and let these cook for 2 minutes.

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Cut up the remaining vegetables. Turn the heat to medium high.

Add the veggies one by one, adding the hardest vegetable  first and letting them cook for 1-2 minutes before adding the next veggie.

With my combination, I added carrots first, then red pepper, and broccoli last. This way your soft vegetables, like broccoli, don’t get overcooked.

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After you add the broccoli (or whatever your last vegetable is), turn the heat on low and cover the pot for 2-3 minutes. After this, the veggies should be all done! Remove from heat.

Now you can add the pot of couscous to the veggie mixture. It’s best topped off with some soy sauce.

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Husband approved!

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