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Vegetable Medley with Couscous

 Vegetable Medley with Couscous
I tried this recipe from a cookbook because I'd never had couscous before. Now I love it! It was divine with the vegetables and a good alternative to rice.—Ruth Cowley, Pipe Creek, Texas
10 ServingsPrep: 30 min. Cook: 10 min.

Ingredients

  • 3 cups reduced-sodium chicken broth or vegetable broth
  • 3 tablespoons butter
  • 3 tablespoons minced fresh parsley
  • 1/4 teaspoon pepper
  • 2-1/4 cups uncooked couscous
  • 3 medium sweet red peppers, cut into 3/4-inch pieces
  • 2 tablespoons canola oil
  • 3 medium zucchini, halved and sliced
  • 3 yellow summer squash, halved and sliced
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1-1/2 teaspoons salt
  • 1/3 cup grated Parmesan cheese

Directions

  • In a large saucepan, bring the broth, butter, parsley and pepper to a
  • boil. Stir in couscous. Cover and remove from the heat; let stand
  • for 5 minutes.
  • Meanwhile, in a Dutch oven, saute the red peppers in oil for 4
  • minutes. Stir in the zucchini, yellow squash, basil and salt; cook
  • 6-10 minutes longer or until tender.
  • Fluff couscous with a fork; serve with vegetables and sprinkle with
  • Parmesan cheese. Yield: 10 servings.
Nutritional Facts: 3/4 cup vegetables with 2/3 cup couscous equals 249 calories,

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Vegetable Medley with Couscous (continued)

Nutritional Facts: 8 g fat (3 g saturated fat), 11 mg cholesterol, 628 mg sodium, 38 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable.