Vegetable Couscous Recipe

5 4 8
Vegetable Couscous Recipe
Vegetable Couscous Recipe photo by Taste of Home
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Vegetable Couscous Recipe

Read Reviews
5 4 8
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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.
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

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

  • 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
  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

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Reviews forVegetable Couscous

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krose112 User ID: 7646557 234944
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
zookeeperk User ID: 819663 220034
Reviewed Feb. 8, 2015

"Will make again!"

MY REVIEW
ConnieK User ID: 282614 83943
Reviewed Jul. 6, 2012

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

MY REVIEW
dollargirl User ID: 939213 34471
Reviewed Apr. 6, 2012

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

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