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Vegetable Couscous Recipe

Vegetable Couscous Recipe

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. YIELD:4 servings


  • 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.

Nutritional Facts

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

Reviews for Vegetable Couscous

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krose112 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."

zookeeperk 220034
Reviewed Feb. 8, 2015

"Will make again!"

ConnieK 83943
Reviewed Jul. 6, 2012

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

dollargirl 34471
Reviewed Apr. 6, 2012

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

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