Couscous & Veggies

Thanks, Willow, for the couscous suggestions. It got me thinking about that quick little side dish, which hadn't been a pantry staple since college. As a bonus, my daughter calls it, "little tiny baby spaghetti" & thus, eats it all up.

Ingredients for 4 servings
Couscous (plain)
Water
2 Tbls. butter or margarine
1/4 tsp. garlic powder
1/4 tsp. onion powder
10-12 leaves fresh basil or 1/2 tsp dried basil
Salt & pepper to taste
1/2-1 cup frozen grean beans, frozen peas, frozen corn, fresh diced carrots, and/or fresh spinach (don't use more than a cup total of veggies, but you can mix & match in any combination)

Directions
Measure water according to instructions on box of couscous & heat to boiling. (1 minute hands-on prep)
Meanwhile, heat to boiling water for veggies in a separate pot. (1 minute hands-on prep)
When couscous water boils, measure couscous according to instructions on box & mix into water. (1 minute hands-on prep)
Add butter & spices (but not veggies). Cover & let sit at least 5 minutes or until couscous is soft. (2 minutes hands-on prep)
When veggie water boils, add veggies & simmer until soft & heated through. (1 minute hands-on prep)
Add cooked veggies to finished couscous & stir. (1 minute hands-on prep)

Serving Suggestions
Serve with meat, fish, poultry or a grilled cheese sandwich. Stay within the 10-minute total prep time by putting frozen fish fillets on a baking sheet in a 400 degree preheated oven. Drizzle olive oil & lemon or lime juice on top & sprinkle with seasoning salt. Bake uncovered until tender & flaky (about 20 minutes, depending on fillet size).