Celebrate Earth Day with a Plant-Based Meal

Earth Day is officially April 22. It makes me wonder just how long the planet can support the feeding of animals to so many people. There are so many environmental issues around animal agriculture and our planet and its precious resources are being depleted by this way of life. One way you can do your part to support a healthier planet (and a healthier body) is to eat more plant-based meals. This recipe is super easy and makes a nice quick lunch or light dinner as the weather gets warmer.  In the summer, I eat this cold like a pasta salad and use whatever veggies I have around before they go to waste. 

This recipe is inspired by Earthday.org

Enjoy!

Veggie Couscous

Prep Time: 5 minutes 

Cooking Time: 5 minutes 

Serves 2 to 3

Ingredients

1 1/2 cups dry couscous 

2 Tablespoons extra virgin olive oil

Pinch of salt

1 3/4 cups vegetable broth or water 

2 cups vegetables of choice ( I recommend zucchini, carrots, peas, finely chopped greens, red peppers, mushrooms)

Salt and pepper to taste

A bit of seasoning- sprinkle Bragg's Liquid Aminos or tamari for an Asian flavor or a drizzle more olive oil and a squeeze of lemon juice and a dash of oregano or rosemary for a more Italian flavor

Instructions:

1. Bring broth or water, salt and 1 tablespoon of oil to a boil in a medium saucepan

2 Add couscous and cook according to package directions (about 5 minutes)

3 In a separate pan, heat the other tablespoon of oil over medium heat and sauté chopped veggies about 5 minutes until soft.

4. Fluff couscous, add veggies and seasoning and enjoy