Real Recipes From Real Home Cooks ®

spring vegetable couscous

(3 ratings)
Recipe by
Pat Duran
Las Vegas, NV

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.

(3 ratings)
yield 6 serving(s)
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For spring vegetable couscous

  • 1/4 c
  • 1 md
    zucchini, diced
  • 1 lg
    carrot, diced or shredded
  • 1 md
    yellow bell pepper, diced
  • 1 sm
    onion, diced
  • 10 oz
    pkg. thawed frozen peas
  • 2 1/4 c
    water or broth of choice
  • 1 1/4 tsp
  • 1/4 tsp
    black pepper
  • 10 oz
    pkg. couscous

How To Make spring vegetable couscous

  • 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.
  • 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.
  • 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....