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Spring Vegetable Couscous
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- SERVES
- 6
- SERVING SIZE
- 1 cup
- COOK TIME
- 10 Min
Looking for a lighter and brighter meal option to welcome spring back into the kitchen? Try our Spring Vegetable Couscous! This recipe is packed with veggies and tastes great; that's why we make it every year in the Test Kitchen. You can serve it as a main course, or as a simple and refreshing side dish. Either way, this spring vegetable recipe is going to be an exciting springtime treat!
What You'll Need
- 1/2 stick (1/4 cup) butter
- 1 zucchini, diced
- 1 carrot, diced
- 1 yellow bell pepper, diced
- 1/2 cup diced onion
- 1 (10-ounce) package frozen peas, thawed
- 2 1/4 cups water
- 1 1/4 teaspoons salt
- 1/4 teaspoon black pepper
- 1 (10-ounce) package couscous
What to Do
- In a large skillet over medium heat, melt butter. Add zucchini, carrot, bell pepper, and onion; sauté 5 minutes or until crisp-tender.
- Add peas, water, salt, and black pepper; bring to a boil. Remove from heat and add couscous; mix well. Cover and allow to sit 5 minutes or until liquid is absorbed. Fluff lightly with a fork and serve.
So Many Options!
- We like to call this our "leftover couscous," because we can add leftover cooked veggies, chicken, or even shrimp to turn this fun side dish into a fill-ya-up main dish in moments.
- Check out these healthier dinner options! Try our Quinoa Shrimp Bowl and our Earthy Farro Salad!
- Want to enjoy some avocado? Make our Barbecue Salmon Salad, our Chicken Avocado Melt, or another of our Amazing Recipes with Avocado!
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Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 303
- Calories from Fat 75
- Total Fat 8.3g 13 %
- Saturated Fat 5.0g 25 %
- Trans Fat 0.3g 0 %
- Protein 9.5g 19 %
- Amount Per Serving % Daily Value *
- Cholesterol 20mg 7 %
- Sodium 622mg 26 %
- Total Carbohydrates 48g 16 %
- Dietary Fiber 5.6g 22 %
- Sugars 4.3g 0 %
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