Move aside Ramen. This diverse and easy to prepare meal is a hit with vegetarians and omnivores alike. Both will enjoy the fact that each serving packs a hefty amount of vitamin C, fiber and protein. This recipe was created with residence halls in mind and only requires a microwave and two containers.
Serves: 4 Total time: 10 minutes
- 1 cup dry couscous
- 1 (14.5 oz.) can tomatoes with garlic and onion
- 1 & ¼ cup water
- 1 teaspoon Old Bay seasoning
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 (15 oz.) can garbanzo beans, drained and rinsed
- 1 head of broccoli
- 2 tablespoons olive oil
- In a large lidded microwave safe dish, combine the canned tomatoes and water. Microwave covered for five minutes.
- Stir in couscous, Old Bay, salt and pepper to the tomato mixture. Replace the lid and let sit for six to eight minutes.
- While the couscous cooks, cut the broccoli into bite-size florets. Place into a lidded microwave safe dish with ¼ cup of water. Microwave for 5 minutes or until florets are easily pierced with a fork. Drain.
- Mix the couscous, broccoli, garbanzo beans and olive oil. This is great served with a side salad and crusty bread.