Carrot Zucchini Couscous Recipe

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Couscous is a nice change from rice and potatoes, and the vegetables make it a colorful addition to your plate. The quick-cooking convenience is also a plus!—Kim Wenzel, Jefferson, Oregon
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 9 servings


  • 2 medium carrots, julienned
  • 1 celery rib, chopped
  • 1/2 cup julienned sweet red pepper
  • 2 tablespoons finely chopped onion
  • 1 tablespoon butter
  • 1 small zucchini, chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 2 cups chicken broth
  • 1 package (10 ounces) uncooked couscous

Nutritional Facts

3/4 cup: 137 calories, 2g fat (1g saturated fat), 4mg cholesterol, 310mg sodium, 26g carbohydrate (2g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.


  1. In a large skillet, saute the carrots, celery, red pepper and onion in butter until crisp-tender. Stir in the zucchini, basil, parsley and salt; saute 2 minutes longer. Add broth; bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until liquid is absorbed. Fluff with a fork. Yield: 9 servings.
Originally published as Vegetable Couscous in Taste of Home Christmas Annual Annual 2010, p43

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