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Zucchini Carrrot Couscous

Our test kitchen home economists developed the recipe for this colorful side dish. Sauteed vegetables add texture and crunch to the quick-cooking couscous.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 3/4 cup water
  • 1/2 cup uncooked couscous
  • 1/2 cup chopped carrot
  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 1/2 cup chopped zucchini
  • 1 green onion, thinly sliced
  • 1/2 teaspoon salt
  • Dash to 1/8 teaspoon white pepper


  • In a saucepan, bring water to a boil. Stir in couscous; cover and remove from the heat. Let stand for 5 minutes.
  • In a small skillet, saute the carrot and onion in butter for 3-4 minutes or until crisp-tender. Add zucchini and green onion; saute 2-3 minutes longer or until tender. Sprinkle with salt and pepper. Fluff couscous with a fork; add vegetable mixture and toss to combine.
Nutrition Facts
1 cup: 249 calories, 7g fat (4g saturated fat), 15mg cholesterol, 666mg sodium, 43g carbohydrate (0 sugars, 4g fiber), 8g protein.

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Average Rating:
  • chand002
    Mar 19, 2020

    This was very easy to make and really good

  • mx_lamarche
    May 19, 2009

    No comment left