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Spring Vegetable Couscous

(1 Votes)
SERVES
6
COOK TIME
10 Min
READY IN
10 Min

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 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10-ounce) package couscous
What To Do:
  1. 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.
     
  2. 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.
Options

I like to call this "leftover couscous," because I dice and add whatever cooked vegetables I have on hand.

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