Couscous and Veggies (With gluten-free option!)

Finally! A new post! It's been a month, but I'm finally feeling settled here in Mexico, can navigate the grocery store somewhat well, and am becoming familiar with what is where in the kitchen. Today for lunch, I made something really yummy, and I have to share it with you. It's not a Mexican dish for sure, but I hope to get around to posting those soon, when I have a little more expertise in the area. Today was hot, healthy comfort food for lunch. And maybe dinner. Mmmmm, couscous with sauteed veggies. Super-easy to make, and the most time-consuming thing is chopping the veggies. The recipe:

Ingredients:

1 cup dry couscous (I used tomato-basil flavored couscous, highly recommended!)
*For gluten-free substitutions, see notes

10 baby carrots

1/2 medium yellow onion

1 red bell pepper

1/2-3/4 cup sliced cremini mushrooms (or any type you prefer)

3 garlic cloves

Olive oil

Garlic salt

Directions:

Prepare couscous according to package directions in a medium bowl, and set aside.

Boil the baby carrots over high heat for 8-10 minutes. Meanwhile, begin dicing the garlic very finely, and chopping the onion and red pepper into small bits. (I find I have an easier time chopping up the bell pepper if I use scissors to cut it). When the carrots have finished boiling, run some cold water over them, and then chop those into small bits also.

Coat a frying pan with some olive oil (don't be shy with it) and sautee all the veggies except the carrots--onion, garlic, red bell pepper, sliced mushrooms--for about 6 minutes. Then add in the carrots, and sautee for another 2-3 minutes.

Transfer the hot veggies to the bowl with the couscous, and mix together. Add in an extra tablespoon of olive oil, if the couscous seems a little hard or dry. (Or just to make the flavor a little richer!). Sprinkle garlic salt over it to taste, serve hot, and enjoy!! Heats up very nicely for leftovers, so this is a good dish for making a double batch and having quick, healthy, easy meals during the week.

Notes:

For a gluten-free option, a good sub to mimic the couscous texture would be quinoa. I haven't made it this way yet, but feel free to experiment, and please report back and let me know how it went! :) Another sub for the quinoa could definitely be rice. I've made a lot of rice and sauteed veggie dishes, and they all turn out very well--and a dash of soy sauce is good, but unfortunately most have gluten, so check labels.

Update

Hello again! I know I haven't been posting nearly as frequently as in the beginning--the reason is because just last Thursday I made a big move to Mexico City! I'm hoping that once I get settled in and start going grocery shopping for myself I'll be able to post more recipes. Keep checking back, I promise I haven't quit this blog!