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Vegetable Couscous

 Vegetable Couscous
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.
4 ServingsPrep/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.
Nutritional Facts: One serving (1-1/4 cups) equals 272 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 513 mg sodium,

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Vegetable Couscous (continued)

Nutritional Facts: 43 g carbohydrate, 4 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.