Steamed Veggies over Couscous

I came up with this one day when I had left over veggies and couscous in the fridge. It is a quick and easy side dish that you might even be able to get your kids to eat. It has cheese on it.

Steamed Veggies over Couscous


  • Mixed vegetables (fresh or frozen)
  • Couscous (a tiny, rounded pasta)
  • Grated or shredded parmesan/parmagiana


First, I recommend a steamer. I think steamed vegetables are much more flavorful than boiled or canned. For those of you who may not know, this is a steamer.
It has little feet and opens up like a flower in bloom. It fits inside various sized sauce pans and is relatively inexpensive. Put the steamer in a sauce pan and add water to the bottom of the steamer.
Add the veggies and steam to desired doneness. Bring water to a boil, reduce heat to simmer and cover. Some people like theirs crunchy and some like them pretty soft. It also depends on what veggies you're using. Depending on what you're using (I tend to use a frozen mixture because that's what I usually have on hand - Fran would use vegetables just picked from her garden), choose the veggie that takes the longest to cook to test doneness (e.g. carrots).
Prepare couscous according to package directions. Be careful though. It may take a while but when the water is absorbed, its done. It doesn't matter how long its been simmering. Start checking about 5 minutes before package directions indicate its done. And yes, I do add a little butter.
Place the couscous on the plate and spoon veggies over the top. Add salt and pepper to taste, if desired (and maybe a little butter).
Add the parmesan/parmagiana and enjoy!

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