Veggie Couscous

I know there isn’t a parenting manual.

We have to figure most things out on our own, I get it.

But could SOMEONE have warned us about how sick we’d be?!

Yes, the stomach virus hit our house for the third time in 2022. I didn’t even know it was possible to be sick that often in under 6 months. Because don’t forget the many colds! Lou got sick first on a Saturday. Literally over 72 hours later, it hit me & G. I feel like it was just lurking on our surfaces & toys like “hahahahah you naive twits think you’ve escaped me, but I’m going to get youuuuuuu.” & get us, it did.

Surely, we’ll get a break. Right? RIGHT??!!?!

Time: 45 minutes (prep + cooking) | Serves: 2-3


  • 1 cup of dry couscous
  • 1 pint of cherry tomatoes
  • 1 white onion, sliced thin
  • 1/2 an English cucumber, quartered
  • 1 roasted red bell pepper, chopped
  • Handful of kalamata olives, chopped
  • Juice of 1 lemon
  • 2-3 tbsp of olive oil
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 400
  • Cook couscous to package directions
  • Arrange tomatoes on a lined baking sheet, drizzle with 1 tbsp of olive oil + some S+P
  • Roast for 20 minutes
  • Meanwhile, heat remaining oil in a skillet over low heat
  • Add onion + S, cook for 15 minutes or so, stirring occasionally
  • To serve, combine drained couscous + tomatoes with their juices + onion + veggies + cilantro & drizzle with lemon juice
  • Don’t get a stomach bug the day after making this or you will let your leftovers go to waste, I know from experience

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