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Our friends at The Great Big Vegetable Challenge have graduated to the letter “Q.” Because of the shortage of “Q” veggies, she is compiling a list of Quick recipes that can be prepared in 10 minutes or less. We have decided to contribute this recipe…Couscous cooks in only 5 minutes, which makes it ideal for this challenge. While it cooks, you have time to prepare the rest of the ingredients.

Just a brief disclaimer or two…Ideally we recommend eating in season. Cucumbers and bell peppers are not at their best in December, however this recipe is “Quick” so we are recommending it anyway. Feel free to stash it away for the summer Also, if you are inexperienced at cutting or dicing, this could take you a tad longer. But don’t forget to call your kids into the kitchen for some support! They will love to help and spend time with you creating something for the family to enjoy.

See below for a second delicious quick recipe.  We couldn’t resist…

Colorful Couscous Salad

1/2 cup broth, organic vegetable
1/2 cup whole wheat couscous, uncooked
1/2 cup cucumber, diced
1/2 cup scallions, thinly sliced
1/4 cup grated or finely diced carrot
1/4 cup bell pepper, diced
1/2 can chickpeas (about 7.5 oz.), drained
1 Tbs olive oil, extra-virgin
1 Tbs vinegar, red wine
1/2 Tbs lemon juice
1 tsp oregano, fresh, chopped
1/2 tsp garlic, minced
1/4 tsp salt
1/8 tsp pepper, freshly ground black

1. Bring broth to a boil in a medium saucepan, and gradually stir in couscous.
2. Remove from heat; cover and let stand 5 minutes.
3. While couscous stands, chop veggies and drain chickpeas.
4. Place couscous in a large bowl
5. Fluff with a fork. Stir in cucumber, scallions, carrot, bell pepper and chickpeas;toss well.
6. Combine oil and the remaining ingredients in a small bowl; stir with a whisk.
7. Add vinegar mixture to couscous mixture just before serving; toss gently.

Servings: 4

CALL THE KIDS:

• Measure broth and couscous
• Juice lemon
• Grate carrot in a rotary cheese grater (to protect their knuckles!)
• Drain chick peas
• Toss salad ingredients together.
• Whisk salad dressing ingredients together

Nutrition (per serving): 132.0 calories; 23% calories from fat; 3.5g total fat; 0.0mg cholesterol; 246.0mg sodium; 21.4g carbohydrates; 3.0g fiber; 18.4g net carbs; 4.0g protein.

Sautéed Peas with Red Onion

Sweet quick-cooking peas get a delicious boost from colorful red onions.

3 Tbs. butter
1 medium red onion, halved and thinly sliced
Salt and pepper
3 packages (10 ounces each) frozen peas

1. Heat 2 Tbs. butter in a large skillet over medium heat. Add onion, and season with salt and pepper.
2. Cook, stirring occasionally, until onion begins to soften, 2 to 3 minutes.
3. Add peas and cover skillet.
4. Cook, stirring occasionally, until peas are warmed through and tender, around 6-7 minutes.
5. Remove from hear and add remaining tablespoon butter, and stir until melted.
6. Season with salt and pepper, and serve.

Servings: 8

CALL THE KIDS:
To measure butter
Peel onion
Combine ingredients in skillet (with adult supervision)