A fifteen-minute dinner.
Sauté some chopped onions and red peppers with a cup of Israeli cous cous. Add 1-1/4 cups of boiling water. Cover and turn heat as low as it will go. Set a timer for about twelve minutes.
Steam some beans, or whatever vegetable you desire, and slice up some leftover meat and heat it with the cous cous.
You can cook up some sort of thin meat, or an additional vegetable if you don’t have any leftovers.
There was enough leftover for my lunch today. See tomorrow’s post for a new sauce/salad dressing I invented today to enhance this lunch.