Spring Vegetable Couscous

1
Pat Duran

By
@kitchenChatter

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.

Rating:

★★★★★ 3 votes

Comments:
Serves:
6
Prep:
5 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

  • 1/4 c
    butter
  • 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
    salt
  • 1/4 tsp
    black pepper
  • 10 oz
    pkg. couscous

How to Make Spring Vegetable Couscous

Step-by-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.
  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....

Printable Recipe Card

About Spring Vegetable Couscous

Main Ingredient: Vegetable
Regional Style: Middle Eastern



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