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Veggie Couscous

June 22, 2014

Serve this heart-healthy side dish with Balsamic Grilled Chicken, Simple Grilled Salmon, or Lemon Pepper Grilled Shrimp. Or serve as a main vegetarian dish topped with goat cheese. Yum!

2 cups dry couscous
Vegetable stock
1 fresh zucchini, diced
1 fresh red onion, diced
2 fresh carrots, diced
2 fresh garlic cloves, minced
1/3 cup balsamic vinegar
Juice from 2 fresh large lemons
1 package Good Seasons dressing mix, dry
1 Tablespoon extra virgin olive oil, plus more for drizzling


  • Cook couscous according to package directions, using vegetable stock instead of water. Fluff with a fork and set aside.
  • Heat olive oil in a large skillet over medium heat.
  • Add garlic and cook 1 minute, until fragrant.
  • Add onion, zucchini, and carrot.
  • Saute veggies until crisp tender, about 8-10 minutes.
  • Stir in dry packet of Good Seasons dressing.
  • Remove from heat and stir in cooked couscous, until well combined.
  • Stir in balsamic vinegar and lemon juice.
  • Drizzle with olive oil to taste.
  • Serve immediately.
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3 Responses to “ Veggie Couscous ”

  1. Rachel on May 11, 2011 at 11:44 pm

    KP — I made this last night and tossed in some crumbled Feta cheese and edamame (I buy the pre-cooked, shelled, ones to put in salads) and turned it into a one-dish meal. Yummy!! I’m looking forward to leftovers tonight!

    • KP on June 29, 2011 at 2:03 am

      So glad you liked it Rach! Your additions sound fab!

  2. Marsha Tonkavich Zimmerman on May 4, 2011 at 1:11 pm

    I made this withour Easter dinner, so yummy. Was even great the next day as a cold salad!!

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