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Couscous With Vegetables
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- #64069
A sauteed blend of carrot, onion, and zucchini is mixed with couscous for a tasty and quick side dish that goes well with a variety of other dishes.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 tablespoons unsalted butter
2/3 cup finely diced carrot
2/3 cup finely diced onion
2/3 cup finely diced zucchini
1 1/2 cup instant couscous
3 cups boiling water
salt and freshly ground black pepper
directions
Melt the butter in a medium saucepan over medium heat. Add the carrot and onion and cook, stirring occasionally, until they are soft, about 4 minutes.
Add the zucchini and cook, stirring occasionally, for 2 more minutes. Remove the pan from heat.
Add the couscous to a heatproof bowl. Pour the boiling water over the couscous. Add the cooked vegetables and mix well. Cover the bowl (use a lid from a pan, foil, or a dinner plate) and let stand until the couscous is soft and the water is absorbed, about 5-7 minutes.
Remove the cover from the bowl and gently fluff the couscous with a fork.
Season to taste with salt and pepper and serve hot.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 3, 2013
I used the larger Israeli (pearl) couscous instead of the fine type so I cooked this just a little differently because it's not as quick cooking as the regular couscous. I sauteed the vegetables but cooked them for less time. Then I added water to the pan (using the amount called for on the package instead of what is listed in the recipe). I added the couscous and let it simmer for 5 minutes covered until it was cooked. The larger couscous is just a matter of preference for us, the instant is good too but we prefer the meatier bite to the larger kind.