The 15-Minute Dinner I Make Again and Again

I garden. In my haphazard and inattentive way, I plant, weed when I can, and hope for the best. I’ve learned over the years to stick to low-maintenance vegetables that produce happily, despite benign neglect. Kale, zucchini, grape tomatoes, and lots of herbs are standard. My payoff is walking out my back door, picking what’s ripe and bursting with flavor, and cooking it simply. When vegetables are still warm from the sun, you hardly need to embellish them.

Over the years, I've come up with a fast, one-pan skillet dinner that works with just about any vegetable. It’s ready in 15 minutes, and it’s my go-to on those days when a light meal on the patio is exactly right.

The Secret to a Super Fast Dinner

The secret ingredient is couscous, which has the superpower of only needing five minutes in hot liquid to become tender and plump. If you are unfamiliar with couscous, it’s easy to think it’s a kind of whole grain, like quinoa or rice. It’s actually a tiny pasta made from semolina wheat.

The couscous you find in US grocery stores is instant couscous, which has been shaped and pre-steamed, so all you need to do is hydrate it. It’s available in boxes next to the rice, or you can buy it in bulk in some stores. This is Moroccan-style couscous, not to be confused with Israeli or Pearl couscous, which are bigger, round balls of pasta that take longer to cook.

Make It Your Own

You’re going to need about 3 cups of chopped vegetables. I’m going with onion, zucchini, and grape tomatoes for this one, but you can also use carrots, broccoli, cauliflower, green beans, snap peas, or any vegetable you like. Some harder vegetables, like carrots, should be sliced thinly and will need a little more time in the sauté stage unless you want them to be crunchy. Cubed winter squash or sweet potatoes are wonderful in this with a longer sauté.

I often throw in a can of drained chickpeas or a handful of toasted almonds. Adding spices like paprika, cumin, and coriander gives the couscous a lovely color and hint of Moroccan flavor. Top with whatever herbs or greens you have around and a sprinkling of cheese and you’re done.

How to Make My 15-Minute Couscous Skillet

To make 2 to 3 servings, you’ll need:

• 2 tablespoons extra virgin olive oil
• 1 small onion, chopped
• 2 to 3 cups chopped vegetables (like zucchini and halved grape tomatoes)
• 1 to 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup water
• 1 cup couscous
• 1 handful of chopped fresh basil, parsley, or arugula
• 4 ounces crumbled feta cheese or 1/2 cup shredded parmesan

In a 12-inch skillet over medium-high heat, add the oil followed by the onion. Stir until it starts to soften and turn golden, 1 to 2 minutes. Stir in the vegetables and cook until softened and browned in spots, 2 to 4 minutes (this can take longer depending on what vegetables you use). Add the garlic and toss for 30 seconds.

Add the salt, pepper, and water and bring to a boil. Stir in the couscous and cover. Take off the heat and let stand for 5 minutes. Uncover and stir in herbs and cheese and serve.