Description
A quick and easy meal showcasing fresh vegetables and bright flavors, perfect for busy weeknights or as a side dish.
Ingredients
Scale
- 1 cup pearled couscous
- 2 cups low-sodium vegetable broth
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring the vegetable broth to a gentle simmer and stir in the pearled couscous. Cook uncovered for about 8-10 minutes until tender yet slightly chewy.
- While the couscous is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, then add bell peppers and zucchini; sauté until softened but still crisp.
- Drain excess liquid from cooked couscous if necessary and combine it with the sautéed vegetables in the skillet.
- Pour in fresh lemon juice and season with salt and pepper. Stir gently to mix without mashing the couscous. Cook for an additional minute to heat through.
- Transfer to a serving bowl and garnish with fresh herbs like parsley or basil if desired. Serve warm or at room temperature.
Notes
Make sure not to overcook the couscous, and feel free to mix in your favorite vegetables. Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg