Recipes from the heart since 2008

Sauteed Veggie Couscous

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Serve this scrumptious 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 and toasted almonds. Yum!

Ingredients:
2 cups dry couscous
Vegetable stock
1 fresh zucchini, diced
1 fresh red onion, diced
1 fresh red bell pepper, diced,

1 cup fresh white mushrooms, sliced
2 fresh garlic cloves, minced
1/3 cup balsamic vinegar
Juice from 2 fresh large lemons
1 Tablespoon Herbs de Provence,

Salt and pepper, to taste
1 Tablespoon extra virgin olive oil, plus more for drizzling

Directions:

  1. Cook couscous according to package directions, using vegetable stock instead of water. Fluff with a fork and set aside.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add onion, zucchini, and carrot.
  4. Sauté veggies until crisp tender, about 8-10 minutes.
  5. Add garlic and cook 1 minute, until fragrant.
  6. Stir in Herbs de Provence, salt and pepper
  7. Remove from heat and gently stir in cooked couscous.
  8. Transfer to a bowl and drizzle in balsamic vinegar, lemon juice, and olive oil.
  9. Serve warm or cold.
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3 thoughts on “Sauteed Veggie Couscous

  1. 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!

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