Have you ever eaten something that just made you happy it’s summertime? Watermelon does that to me. It just tastes like summer. And so does this dish. Vegetable Couscous with Citrus Vinaigrette – it’s like summer right there in your mouth. The light, fluffy texture and bold bright flavor are a perfect pairing for these hot, humid days.
In the summer I look for meals that are ready in a snap, because who wants to spend their free time in a hot kitchen when there are so many hours of daylight to enjoy? This Vegetable Couscous is exactly what I mean by “ready in a snap”. If you can boil water and use a blender you are in business with this recipe. In about 10 minutes you can have a dazzling side for grilled chicken or an amazing Meatless Monday meal depending on your preference. (Psst, it’s vegan too!) And believe me, once you taste this citrus vinaigrette you will want to eat it on everything. Everything. It takes this dish way over the top with mouth watering, addictive, bursting in your mouth flavor. I’m head over heels in love with it.
When it comes to making this recipe so lightning fast I have a little tip to share. It’s simple really, and maybe something you haven’t thought of doing in a while. I use canned vegetables. Have you checked out the canned food aisle lately? You should, because you may be surprised at how many organic choices there are now, and they are a fraction of the cost of fresh organic produce. I love using the organic fruits, vegetables, and beans from Libby’s. They always have great flavor and they make getting a healthy meal on the table a total breeze. When it comes to fruits and veggies we all know that more is better. Having a few cans of vegetables in the pantry means that I can add veggies to anything, any time I need them, without the worry of them rotting in the back of the crisper drawer before they get used. But that never happens, right?
Vegetable Couscous with Citrus Vinaigrette Recipe
- 10 ounces (1 box) of plain couscous
- 1 can Libby’s carrots, drained and rinsed
- 1 can Libby’s sweet peas, drained and rinsed
- 1 can Libby’s corn, drained and rinsed
- ½ cup orange juice
- juice of 1 lemon
- juice of 1 lime
- 1 Tablespoon white wine vinegar
- ½ cup olive oil
- 1 teaspoon dijon mustard
- salt and pepper to taste
- Bring 2 cups of water to boil in a medium sized sauce pan with a tightly fitting lid.
- Stir in couscous, cover.
- Remove from heat and let stand 5 minutes.
- Stir in vegetables.
- Cover and return to heat for 1-2 minutes, or until vegetables are heated through.
- While couscous is cooking add orange juice, lemon juice, lime juice, vinegar, olive oil, Dijon mustard, and salt & pepper to a blender.
- Cover tightly and blend about 10 seconds.
- Pour vinaigrette over couscous mixture and stir to combine.
- Serve warm.
Libby’s Fruits & Vegetables is sponsoring this fun giveaway – one lucky person will win an assortment of Libby’s products along with these gorgeous, and I mean gorgeous, set of 3 serving trays from Williams Sonoma. You guys are so lucky!!
This post was sponsored by Libby’s. I carefully screen all sponsors to ensure that they support the same philosophies about food as I share with you through this blog, just as Libby’s does. All opinions and words are completely my own and have not been edited by anyone but me.