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Quick Vegetable Couscous

 Quick Vegetable Couscous
We love couscous, especially when we tire of potatoes, rice or pasta.
2 ServingsPrep/Total Time: 15 min.


  • 1/4 cup chopped onion
  • 1-1/2 teaspoons canola oil
  • 1/4 cup sliced fresh mushrooms
  • 1/4 cup shredded carrot
  • 1 garlic clove, minced
  • 1/4 teaspoon minced fresh gingerroot
  • 1/2 cup chicken broth
  • 3/4 teaspoon soy sauce
  • 3/4 teaspoon lemon juice
  • 1/3 cup uncooked couscous


  • In a saucepan, saute onion in oil for 1 minute. Stir in the
  • mushrooms, carrot, garlic and ginger. Cook and stir until vegetables
  • are almost tender. Stir in the broth, soy sauce and lemon juice.
  • Bring to a boil. Stir in couscous. Remove from the heat; cover and
  • let stand for 5 minutes. Fluff with a fork. Yield: 2 servings.
Nutritional Facts: One 3/4 cup serving (prepared with reduced-sodium chicken broth and reduced-sodium soy sauce) equals 160 calories, 4 g fat (0 saturated fat), 0 cholesterol, 240 mg sodium, 26 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Quick Vegetable Couscous (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.