Healthy Vegetable Couscous(Low Fat Or Fat Free)

This is a very simple,healthy,delicious and quick to make dish. A very healthy combination of colorful vegetables and couscous.Done in under 15 minutes can be had for breakfast,brunch,lunch or dinner.Whole family will enjoy this healthy couscous dish.

Let's see how it is made---------------

Main Ingredients :

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Whole Wheat Couscous...................1/2 lb

Yellow Zucchini................................1(small)

Green Bell Pepper............................1(medium)
Onion...............................................1(small)

Tomato.............................................1(medium)

Mushroom........................................6 oz

Olives..............................................1/4 cup

Seasoning Ingredients :

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Minapappukaram/Lentil Powder............................1tbsp or per your taste(Recipe for this powder is here)

Canola/Olive Oil.............................1.5tbsp
Red Pepper Flakes.........................1tsp

Salt.................................................to taste

Garnish :

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Dried Sweet Cranberries.................1tbsp

Preparation :

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Place a pan on high heat and add oil.Once the oil is hot add onion,zucchini,green pepper and mushroom and fry on high heat for 3 minutes .You don't want the vegetables to get soggy or over cooked.

Now add olives and tomatoes and fry for a minute.You can see that this dish is almost fat free,if you look at the pictures you can see that I used oil to just coat the pan.

Now add crushed red pepper,salt and minapappukaram/spiced lentil powder to the vegetables and stir well.

While the vegetables were cooking I boiled water in the microwave and added couscous to it and covered it.After 5 minutes I fluffed it up and added to the vegetable mix and stir well .

Finally garnish with dried sweetened cranberries.

Voila ! Healthy and delicious vegetable couscous is ready to be served.

We enjoyed this with home-made cauliflower pickle and seasoned green chilly.Will soon post the recipe for seasoned green chilly.

Note :
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1) I cooked on high heat as I did not want the mushroom ,zucchini and tomatoes to get soggy.

I am sending this to CFK-WWF event hosted by Priya Mitharwal and started by Sharmi.

I am sending this to Twenty-20 cooking event hosted by Niloufer .