Let me begin this post by saying – if you don’t have couscous in your pantry – you should really go out and get some. It whips up easily in five minutes and I actually have a notebook where I keep notes on what I can do with couscous (it has numerous entries).
Here is a link to the couscous I always have on hand: RiceSelect Tri-Color Couscous (available at Wegmans).
And now to the recipe…
1/2lb ground beef
3 medium carrots
1 cup of yellow and green beans, chopped up
1 small kousa (marrow) squash
1 small yellow squash
1 small zucchini
1 medium sweet yellow onion
1 ear of corn (remove the kernels with a sharp knife)
1/2 jar of spaghetti sauce
1/2 jar of water
fresh sweet basil and Greek oregano
1 c. couscous
Shredded Italian Blend Cheese
In a pot (I used my favorite IKEA pot) brown the ground beef over a medium flame. Chop up some fresh basil and oregano (use as much or as little based on your tastes) and put in with ground beef. While the ground beef is browning start to chop up the veggies.
Chop up the veggies in order of the recipe and add to the pot in that same order. When you add the carrots (first veggie) turn the flame down to medium low and add about a 1/4 c. of water. Once all the veggies are in the pot, add the 1/2 jar of sauce 1/2 jar of water combination. Turn the flame back up to medium high and bring to boil.
When the mixture starts to boil, pour in the cup of couscous and mix thoroughly. Turn off the flame and cover the pot. Let sit for 5 minutes.
Fluff up the mixture with a spoon or knife and put on plates. Sprinkle some shredded cheese on top (adjust to your preference) and enjoy!