Spring Vegetable Couscous
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Try this easy, Middle Eastern variation on Pasta Primavera when it's warm outside and there's a cool breeze. Spring Vegetable Couscous won't let you down. It's great by itself or as a refreshing side dish.
What You'll Need:
- 1/4 cup (1/2 stick) butter
- 1 medium-sized zucchini, diced
- 1 large carrot, diced
- 1 medium-sized yellow bell pepper, diced
- 1 small onion, diced
- 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, melt butter over medium heat. Add zucchini, carrot, bell pepper, and onion, and saute for 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 for 5 minutes, or until liquid is absorbed. Fluff lightly with a fork, and serve.
I like to call this "leftover couscous," because I dice and add whatever cooked vegetables I have on hand.