Everything Couscous

Well, what to say? I am trying to get that winter weight off! The over indulgence was totally worth the muffin top but with bikini season coming… Just no. I just really wanted to eat something cooked instead of salad and something to fill me up so I wasn’t chewing my freaking arm off! 
This is a very flavourful side dish or main course that contains lots of protein, carbs, veggies and love. This is my solution to a grumbling tummy and to a fitter, healthier me! I hope you like it too. 
Happy cooking!
serves 6
2 cups couscous
3 tbsp olive oil
1 cup white mushrooms, rough chopped
1 Spanish onion, diced
1 can chickpeas, drained and rinsed
2 carrots, peeled and small diced
3 cups vegetable broth
fresh thyme 
salt & pepper to taste
1 tbsp montreal steak spice
1/2 cup frozen peas, thawed
2 cups broccoli, chopped
1 cup cauliflower, chopped
1 bunch asparagus, trimmed and chopped
1 bunch green onions, trimmed and chopped
1 cup parsley, chopped
Pour the couscous into a large bowl, set aside.
In a large skillet over high heat, heat the olive oil.
Fry the mushrooms until golden brown.
Add the onions, chickpeas and carrots. Stir fry until the mixture is dry and chickpeas start to roast.
Deglaze the pan with vegetable stock, add thyme and season with salt pepper and steak spice. 
Bring the mixture to the boil.
Add the rest of the veggies except parsley and green onions. Bring back to the boil.
Pour the boiling hot veggie mix into the couscous and stir well using a wooden spoon. 
Cover the bowl immediately with plastic wrap and let stand 5 minutes.
Uncover the mixture and stir in the parsley and green onions.


Serve warm.