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Spring Vegetable Couscous

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Spring Vegetable Couscous
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

  1. In a large skillet over medium heat, melt butter. Add zucchini, carrot, bell pepper, and onion; sauté 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 5 minutes or until liquid is absorbed. Fluff lightly with a fork and serve.

So Many Options!

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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