Spring Vegetable Couscous

Pat Duran


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 votes
5 Min
10 Min
Stove Top


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1/4 c
1 medium
zucchini, diced
1 large
carrot, diced or shredded
1 medium
yellow bell pepper, diced
1 small
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


  • 1In a large skillet, melt butter over medium heat. Add zucchini, carrot, bell pepper, and onion and sauté for 5 minutes, or until crisp tender.
  • 2Add 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.
  • 3Options: 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....

Printable Recipe Card

About Spring Vegetable Couscous

Main Ingredient: Vegetable
Regional Style: Middle Eastern
Other Tags: Quick & Easy, For Kids, Healthy

Show 17 Comments & Reviews

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