Another great way to stretch a grocery budget is to include at least one vegetarian meal in your weekly menu plan. I love these Couscous Bowls because they have a lot of flavor (similar to fried rice) and it makes quite a large meal for only the cost of the couscous and a few veggies.
1 12 oz box of Israeli Couscous (about 1 1/3 cups dry pearl couscous, I buy mine at Trader Joes)
12 oz or 5 cups broccoli florets
1 Tbsp olive oil
2 tsp sesame oil
2 cloves garlic, crushed or 2 cubes frozen crushed garlic
1 1/2 cups shelled edamame
1 cup sliced green onion
2 Tbsp soy sauce or tamari
Prepare couscous according to package instructions, but add broccoli florets to the pot during the last 5 minutes (just toss them on top and put the lid back on). Allow the broccoli to steam in the pot along with the couscous until both are done.
In a non-stick skillet or wok, heat the olive oil over medium-high heat.. Beat together the eggs and sesame oil in a small bowl, then pour into skillet. The egg will spread out in the pan. Cook only for about 30 seconds, just until it starts to set up, and then use a wooden spatula to push the eggs to one side, breaking it up.
Quickly toss the garlic into the exposed part of the pan. Add couscous and broccoli and stir-fry for an additional minute.
Add edamame and green onions. Sprinkle in the soy sauce and stir to combine.
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