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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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


  • 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.
Nutrition 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.

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Average Rating:
  • Thomas
    Jan 28, 2018

    Made once and it was delicious. Can I make ahead and freeze?

  • krose112
    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
    Feb 8, 2015

    Will make again!

  • ConnieK
    Jul 6, 2012

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

  • dollargirl
    Apr 6, 2012

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