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Squash and Veggie Couscous Recipe

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This simple, yet tasty side dish is a snap to whip up, and it's perfect when the veggies are in season. Try it with chicken, fish or even pork. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1 cup chicken broth
  • 3/4 cup uncooked couscous
  • 1 medium yellow summer squash, chopped
  • 3/4 cup chopped carrot
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped sweet onion
  • 2 tablespoons butter
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt-free lemon-pepper seasoning

Nutritional Facts

3/4 cup equals 203 calories, 7 g fat (4 g saturated fat), 16 mg cholesterol, 307 mg sodium, 32 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable 1 fat.


  1. In a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed.
  2. Meanwhile, in a large skillet, saute the squash, carrot, green pepper and onion in butter until tender. Stir in seasonings. Fluff couscous with a fork; toss with vegetable mixture. Yield: 4 servings.
Originally published as Squash and Veggie Couscous in Simple & Delicious June/July 2010, p24

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Reviewed Jul. 24, 2010

"I made this for my 94-year-old Grandmother and she loved it. She especially liked all the vegetables in it."

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