Description
Experience the magic of pearled couscous with this vibrant, vegetable-packed recipe that’s perfect for any meal.
Ingredients
Scale
- 1 cup pearled couscous
- 2 cups low-sodium vegetable broth
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring the vegetable broth to a gentle simmer. Stir in the pearled couscous and cook uncovered for about 8-10 minutes until tender yet slightly chewy.
- While the couscous is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Then add bell peppers and zucchini; sauté until softened but still crisp.
- Drain excess liquid from cooked couscous if necessary, then combine it with the sautéed vegetables in the skillet.
- Pour in fresh lemon juice and season with salt and pepper. Stir gently to mix without mashing the couscous. Cook for an additional minute to heat through.
- Transfer to a serving bowl and garnish with fresh herbs like parsley or basil if desired. Serve warm or at room temperature.
Notes
- Feel free to customize your dish by using seasonal vegetables or adding nuts for crunch.
- For added flavor, consider incorporating herbs like thyme or dill.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling/Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg