Colorful Couscous


1 shallot–chopped

1/2 cup white mushrooms–sliced

1/2 cup carrots–sliced

3 cloves garlic–minced

6 artichoke hearts (packed in water)–cut into quarters

1/2 cup sundried tomatos–roughly chopped

1/2 teaspoon cayenne

1/2 cup vegetable broth

1/2 cup coconut milk

1 cup whole wheat couscous

olive oil


olive oil

large bunch of parsley–chopped

juice from 1/2 orange

goat cheese crumbles (Optional)


*Heat 2-3 tablespoons of olive oil in a medium sauce pan over medium heat. Add shallot, mushrooms, and carrots. Cook 5 minutes; add garlic. Cook until veggies are al dente. Add a few grinds of black pepper, a pinch of salt, cayenne, artichoke hearts, and sundried tomatoes. Combine. Set veggies aside.

*In the same sauce pan, add broth, coconut milk, 1/2 teaspoon of salt, and 1-2 tablespoons of olive oil. Heat until just boiling. Add couscous. Remove from heat, stir to combine, cover, set aside for at least 5 minutes. Fluff with fork.

*Combine couscous and veggies. Drizzle with olive oil and freshly squeezed orange juice, adjust seasoning as needed, mix in parsley. If you are keeping it vegan, serve as is. For a cheesy, vegetarian option, add 1/4 to 1/2 cup of soft goat cheese crumbles.