A simple and quick veggie couscous dish that can be served on its own or with protein. Perfect for breakfast with an egg if you have leftovers. This healthy recipe comes together in about 20 minutes.
Step 1: Heat a cast iron skillet over medium heat and add about 2 tablespoons of olive oil.
Step 2: When the oil is hot, add the leeks and cook until they begin to brown.
Step 3: Add the garlic, ginger, and butternut squash. Cook until the butternut squash begins to feel tender, about 5 minutes.
Step 4: Add the zucchini and cook for another 3 minutes.
Step 5: Add the couscous and frozen peas. Stir before adding the broth and cover.
Step 6: Turn off the heat and let sit covered for 7 minutes.
Step 7: Fluff the couscous with the dates and finish with mint and cilantro.
