This dish made me realize I should make couscous way more often. Super quick and easy! However, couscous is not the star here; I loved the potatoes. They are quickly boiled using a technique from The Grit cookbook, then sauteed with seitan, broccoli, mushrooms, garlic, and chili powder. Top it off with a spoon of salsa, and you are ready for supper.
Potatoes and Seitan with Couscous
1 pound potatoes, chopped into 1-inch pieces
1 Tablespoon olive oil
1 medium red onion, chopped
1 small bunch broccoli, chopped into bite-sized pieces
1 handful sliced mushrooms
1 8 ounce package seitan, chopped
3 to 4 garlic cloves, chopped
1 Tablespoon chili powder
salt and pepper to taste
1 cup whole wheat couscous
salsa, optional condiment
Place potatoes in a saucepan and add cold water until covered by an inch. Add about 1/2 teaspoon salt. Bring to a boil, and cook for about 6 minutes, or until tender when tested with a knife. Drain.
Heat olive oil over medium heat in large skillet. Saute potatoes, onion, broccoli, mushrooms, and seitan for about 10 minutes, stirring occasionally.
In the meantime, cook couscous according to package directions.
Add garlic, chili powder, and salt and pepper to taste to potato mixture. Saute about 1 minute more. Test vegetables to make sure they are done to your liking.
Serve potato mixture atop couscous. Top with salsa, optional.