If you’ve read my earlier food posts, then you know I’m a Lazy Cook. In fact, if I were on The Next Food Network Star, that’d be my food POV. But lazy, doesn’t mean you can’t have tasty. One of my secrets is using camping cookbook recipes in the kitchen. If you think about it, roughing it in the wilderness requires you to minimize ingredients and steps (i.e. my kinda cooking). My crunchy, granola, croc-wearing BF (Gasp, I know. The crocs were almost a deal-breaker! ) bought the book Campfire Cuisine by Robin Donovan and we stumbled across this delicious Lemony Couscous recipe. OK, so I white lied. While the actual cook time is in fact only 5 minutes, the total time (including veggie cutting) is more like 10 minutes. But you get my drift. It’s fast, easy, and no-nonsense. Perfect for a weeknight meal served with a side of chicken.
Here’s what you do:
- Make 1 cup of couscous as directed… Boil 1 cup of water with 1 tsp salt. Remove from heat, add couscous and cover for 5 minutes. Fluff with fork and cool in fridge.
- Chop up desired veggies (red bell pepper, cucumber, onions)
- Add veggies to couscous and mix with 2 tablespoons of olive oil and the juice & zest of 1-2 lemons.