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Vegetable Couscous Recipe
Vegetable Couscous Recipe photo by Taste of Home

Vegetable Couscous Recipe

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Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 2 medium carrots
  • 1/2 cup diced celery
  • 1 medium onion, finely chopped
  • 1/4 cup julienned sweet yellow pepper
  • 1/4 cup julienned sweet red pepper
  • 2 tablespoons olive oil
  • 1 medium zucchini, diced
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • Dash hot pepper sauce
  • 1 cup uncooked couscous
  • 1-1/2 cups chicken broth

Nutritional Facts

One serving (1-1/4 cups) equals 272 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 513 mg sodium, 43 g carbohydrate, 4 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

Directions

  1. In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients.
  2. Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately. Yield: 4 servings.
Originally published as Vegetable Couscous in Light & Tasty February/March 2001, p44

Nutritional Facts

One serving (1-1/4 cups) equals 272 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 513 mg sodium, 43 g carbohydrate, 4 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

Reviews for Vegetable Couscous

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 14, 2015

"What a good side dish that will work well with almost any protein. I used dried basil (only 1tablespoon, which was plenty) because I didn't have any fresh, and it worked well. The recipe makes lots, so you'll probably have enough to use with leftovers."

MY REVIEW
Reviewed Feb. 8, 2015

"Will make again!"

MY REVIEW
Reviewed Jul. 6, 2012

"Great summer side. This has a fresh from the garden taste. Very quick to make."

MY REVIEW
Reviewed Apr. 6, 2012

"Quick, tasty and healthy. Planning to make it again and again."

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