Week Night Yum Yum: Couscous with Broccoli, Peas, and Green Beans

It doesn't get any healthier or easier than this guys! On the heels of last week's post on ancient grains, here's a recipe for a super easy and fast coucous recipe that's low fat, low cal, and tastes great. My good friend Rochelle made this for us when we stayed with her on our little vacay a few weeks back, and I'm excited to pass it along here with my own spin.

Couscous with Broccoli, Peas, and Green Beans
1 box coucous (cooked according to package directions)
1 cup cooked green beans
1 cup cooked broccoli
1/2 cup cooked peas
kosher salt
freshly ground black pepper
1 lemon -- zest and juice
2 Tbsp good quality extra virgin olive oil
1 Tbsp fresh mint, finely chopped (optional)

Toss still-warm couscous with the green beans, broccoli, and peas. Season with salt and pepper to taste, the lemon zest and juice, olive oil, and mint if using, and toss again gently. Serve.

My notes:
You can serve this hot, at room temperature, or even cold. If you don't like mint you can substitute with fresh parsley or cilantro. I like using vegetable broth with couscous instead of water because it adds more flavor and gives the couscous more depth overall, but that is totally optional for you. I also use green beans I can steam in the bag, same with broccoli and the peas or whatever leftover broccoli or peas I have from previous dinners that week. This is a great dish to use up extra veggies left over, so don't limit yourself to only green beans, broccoli, and peas; you can certainly use carrots, cauliflower, even brussels sprouts and add them in the same way. Just make sure the vegetables are more on the bite-sized end. You could even make this dish in advance. It's great in bulk for larger dinners or parties.