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–+ servings

PB Veggie Stir Fry with Couscous

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 1 servings
Course: Lunch-To-Go, Main Dish
Author: Heather Nicholds

Ingredients

  • 1/4 cup couscous, whole wheat, if you can find it
  • 1 carrot, scrubbed or peeled, chopped
  • 1/4 bell pepper, chopped
  • 1/2 cup broccoli, chopped
  • 1/2 cup corn, frozen or fresh
  • 1/2 cup chickpeas, cooked (about 1/3 of a 15oz can)

Peanut Sauce

  • 2 Tbsp peanut butter
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp tamari, soy sauce
  • 1 tsp toasted sesame oil

Instructions

  • Boil some water, and put the couscous in a bowl with enough boiling water to cover it by about half an inch. Use a plate, upside down, to cover the boil and steam the couscous inside.
  • Meanwhile, heat a pan to medium-high, and add the carrots with a bit of water, broth, or oil and a pinch of salt. Let them cook until they're slightly softened, then add the rest of the veggies to cook a few minutes.
  • Make the peanut sauce by whisking the peanut butter with the vinegar until thick and smooth. Add the tamari, sesame oil, and stir until combined. If you want, you can thin it out with a tablespoon or two of water.
  • Toss the peanut sauce with the veggies. Uncover the couscous and fluff with a fork. Serve the veggies over the couscous.

Nutrition

Calories: 654kcal | Carbohydrates: 88g | Protein: 27g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Sodium: 1072mg | Potassium: 896mg | Fiber: 16g | Sugar: 14g | Vitamin A: 12400IU | Vitamin C: 167.5mg | Calcium: 100mg | Iron: 5.6mg