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Lime Couscous With Summer Veggies

Annacia *


Need a quick dinner? Reach for couscous. Most varieties cook in 5 minutes. Here it's been paired it with summer squash, green onions, and an easy lemon dressing, but you can easily adapt this recipe using whatever fresh veggies you have on hand. Chopped nuts and optional Parmesan cheese add tasty texture.


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15 Min
10 Min
Stove Top


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1 pkg
(10 ounce) couscous
4 medium
carrots, coarsely chopped (about 2 cups)
1 Tbsp
olive oil
2 medium
zucchini (and or yellow summer squash, quartered lengthwise and sliced into 1/2-inch pieces)
green onions, sliced into 1-inch pieces
1/2 c
lime juice or 1?2 cup lemon juice
1/4 c
olive oil
1 Tbsp
1 tsp
fresh ground black pepper to taste
1/2 c
chopped pistachios, toasted
2 oz
parmigiano-reggiano cheese, shaved (optional)

How to Make Lime Couscous With Summer Veggies


  • 1Prepare couscous according to package directions.

    If you like, prepare couscous with reduced sodium chicken broth and decrease salt to 1/2 teaspoon. If using the chicken stock this will no longer be vegetarian.
  • 2Meanwhile, in a large skillet cook and stir carrots in hot oil for 2 minutes. Add zucchini and green onion; cook and stir 6 minutes or until vegetables are just tender.

    Transfer couscous to large bowl and fluff with a fork. Add carrot mixture.
  • 3In a screw-top jar combine lime juice, oil, honey, salt, and black pepper. Cover and shake well. Pour over couscous mixture; toss to combine. Top with nuts and cheese.

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About Lime Couscous With Summer Veggies

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Middle Eastern
Other Tags: Quick & Easy, Healthy

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