INGREDIENTS:
- 1 1/2 cups dry couscous (can use gluten free)
- 3 cups flavoured stock of choice
- 1 tsp olive oil
- 1/2 tsp sea salt
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp saffron
- 2 T unsalted butter (can sub for olive oil or oil of choice)
- 1 cup cooked protein of choice
- 1-2 cups diced vegetables of choice
INSTRUCTIONS:
- In a large pot, add the stock of choice and on medium heat, bring to the boil.
- Once boiling, reduce to a simmer and add the olive oil and sea salt and mix well. Add the dry couscous and allow to cook for 1-2 minutes before removing from the heat. Allow the couscous to sit for 5-6 minutes, until most of the liquid has been absorbed.
- While this is happening, lightly microwave or steam your diced vegetables until just tender. Set aside.
- After the liquid has been absorbed, fluff the couscous with a fork and add the cayenne pepper, smoked paprika, garlic powder, onion powder and saffron and mix very well. Stir through the unsalted butter until the couscous is coated.
- Put the pot back on the stove and turn the heat to low. After 1 minute, add the protein of choice and vegetables and mix and cook for an extra minute before removing from the heat, fluffing once more with a fork and serving. Top with chopped spinach.
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