Healthy CousCous Dish


  • 2/3 cup couscous
  • 1 cup water
  • 2 teaspoons olive oil
  • 6 oz frozen veggie crumbles (can be replaced with ground meat)
  • 1 – 2 tablespoons canola oil
  • 1 medium red/yellow bell pepper
  • 1 ½ cups sliced button mushrooms
  • Oil spray
  • 1 tablespoon ground flax seed
  • Black pepper and salt to taste


  • In a covered saucepan add water, olive oil and salt and bring to a rolling boil
  • Turn off the flame and add couscous and cover and leave for about 15 – 20 minutes
  • Meanwhile chop mushrooms into thick slices and chop bell pepper into thin strips
  • Spray some oil in a cookie sheet and add mushrooms and bell pepper and bake at 450F for about 15 – 20 minutes
  • Thaw veggie crumbles
  • In a skillet add oil and once its hot, add veggie crumbles and sauté/fry until they are cooked and dry
  • Now fluff the couscous with a fork and add to the skillet with baked mushrooms and bell pepper
  • Add ground flax seed and mix well
  • Season with salt and pepper
  • Serves: 2

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