Cheesy Broccoli & Zucchini with Israeli Couscous
Adapted from the Chickpea A La King and the Mushroom A La King, this Cheesy Broccoli just may be my new favourite {at least until I find another new favourite}. I’ve also tried it over top of gnocchi, but didn’t snap a pic because I burnt the veggies {and because I’m lazy sometimes}. It was an accident- I could smell the veggies starting to burn but I didn’t stop it. I just…let it happen. Burnt vegetables are friggin’ delicious! Please tell me I’m not the only one…?
So deliciously satisfying, this is another simple recipe that’s easy to prepare, uses simple ingredients, and will rock your lil vegan socks off! And, of course, it calls for my new favourite find: delicious Pearl Harvest Israeli Couscous!
Enjoy, foodies! From my kitchen to yours <3
| Cheesy Broccoli with Israeli Couscous |
- 1/3 cup Israeli couscous, dry
- 1 cup water
- 1/4 cup green peas, frozen
- 2 tsp coconut oil
- 2-3 cloves garlic, minced
- 1 head broccoli, chopped
- 4 white mushrooms, sliced
- 1/2 small zucchini, chopped
- 1 cup baby spinach
- 1/4 cup nutritional yeast
- 2 tbsp potato flour {all-purpose works, too}
- 1 tsp paprika
- 1/2 tsp sea salt
- black pepper to taste
- 1 cup almond mylk, unsweetened
- In a small pot over high heat, combine couscous and water, bringing to a boil. Stir for a minute, reduce heat to low, cover and let simmer for 15-20 mins. When there is about 5 mins left of cooking time, remove the lid, sprinkle in the green peas, and then cover again. When water is absorbed, fluff up the couscous with a spatula. Set aside.
- Meanwhile, warm coconut oil in a large frying pan over medium heat. Add garlic and let cook for 1 minute.
- Add the broccoli, mushrooms, and zucchini to the frying pan and let cook until golden brown, about 10 mins. Stir occasionally.
- When veggies are golden, stir the spinach in well. Allow it to wilt for one minute.
- Sprinkle in nutritional yeast, potato flour, paprika, sea salt, and black pepper. Stir well to coat the veggies evenly.
- Lastly, pour in the almond mylk. Stir, reduce heat slightly, and allow sauce to thicken for 1 minute.
- Scoop couscous onto a plate and top with veggies & sauce. Serve warm.
peace, love, food <3
Char, xo
Categories: Stirfries | 13 Comments
You made a dish sent from heaven! I LOVE couscous!!! It’s one of my go-to quick grain dishes. Yum!
haha! And I love burnt veggies, too! We call them “carmelized” in my house, because that’s what they end up tasting like; sweet and carmel-y from the burnt bottoms.
caramelized! I love it. My veggies are no longer ‘burnt,’ they are ‘caramelized,’ lol.
and thank you for that compliment, Katie!!
it truly tastes like a dish from heaven!
I haven’t tried that kind of couscous yet, it always looks really yummy. I find the regular kind of couscous is a texture I don’t enjoy as much – is this more like risotto?
this is VERY different from regular couscous. Its texture is like eating soft, silky pearls. Somewhat similar to gnocchi. Sooo good
Agreed! Although I love most forms of couscous.
I do love all couscous! But this is definitely my fave
Love this! I’m a huge fan when nutritional yeast is used as a cheese sauce … I actually prefer it, except when I’m at a Mexican restaurant and there is queso ;)
Samezies! I looove nutritional yeast as the base for a cheese sauce. It’s just so good.
Mmmmm, I’ll have to try this with quinoa. Love saucy dishes!
Also, gonna say your the only one who likes burnt veggies. NOT a fan. Whatsoever.
haha, I figured there would be a few burnt veggie haters. It’s okay, more for me ;)
Let me know if you try this! I bet it would be delicious with quinoa. The couscous mix I used is also gluten-free!
EDIT: Sorry, I was wrong! I thought couscous was gluten-free, but it’s not. I apologize.
I love how your recipes so often use items I always have on hand. You rock!
Awww I love this comment
Thank you, Danielle!!