spring vegetable couscous

Name: Spring Vegetable Couscous
Prep time: 5 min
Cook time: 10 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 1/4 cup(s) butter; 1 medium zucchini, diced; 1 large carrot, diced or shredded; 1 medium yellow bell pepper, diced; 1 small onion, diced; 10 ounce(s) pkg. thawed frozen peas; 2 1/4 cup(s) water or broth of choice; 1 1/4 teaspoon(s) salt; 1/4 teaspoon(s) black pepper; 10 ounce(s) pkg. couscous

(3 RATINGS)

79 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Jun 20, 2014

This recipe is so tasty and refreshing-you will want to make it over and over. It's and easy Middle Eastern variation on Pasta Primavera and delicious . "This recipe is so easy and it won't let you down. Great when there is a cool breeze and when it's warm outside",says Mr Food. Recipe and photo from Mr. Food.

Rate

prep time 5 Min

cook time 10 Min

method Stove Top

yield 6 serving(s)

Ingredients

1/4 cup butter
1 medium zucchini, diced
1 large carrot, diced or shredded
1 medium yellow bell pepper, diced
1 small onion, diced
10 ounces pkg. thawed frozen peas
2 1/4 cups water or broth of choice
1 1/4 teaspoons salt
1/4 teaspoon black pepper
10 ounces pkg. couscous

How To Make spring vegetable couscous

Step 1

In a large skillet, melt butter over medium heat. Add zucchini, carrot, bell pepper, and onion and sauté for 5 minutes, or until crisp tender.

Step 2

Add peas, water, salt and 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.
Step 3

Options: Can use and vegetable you have on hand; and any spiced you like. Sometimes I add celery and mushrooms and broccoli, nuts and cheese..cooked meat or fish may also be added....
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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