Couscous, Carrots. Scapes and Green Beans

Couscous, Carrots and Green Beans

This was heartier than it looks at first glance, those green beans have real substance and make a delicious and hearty lunch.

First, I made the couscous by toasting 1 cup of couscous it in a dry pan on medium for about 3 minutes before adding 1 cup of boiling water and putting a lid on it. I set it aside and cooked the vegetables.

I used 2 tsps of olive oil. I added some cinnamon and cumin and heated until aroma filled the air.

I added 1/2 of a yellow onion, chopped, and salt and pepper, and cooked until tender.

I chopped 2 small carrots and 2 garlic scapes into 2 inch long, but thin pieces, the size and shape of green beans. I added them to the oil and sauteed until nearly tender. Then I added 1 cup of frozen green beans and cooked nearly done. Before it was finished, I added the couscous to the pain and let it finish cooking.

This made 4 side dish servings or 2 entree size servings. The flavor was hearty, yet light.

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