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Carrot Zucchini Couscous

 Carrot Zucchini Couscous
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
9 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

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