How To Make Summer Vegetable Couscous Recipe
A light and refreshing dish packed with seasonal vegetables, perfect for summer.
Serves:
Ingredients
- 1 cup of couscous
- 1 cup of vegetable broth
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 pint of cherry tomatoes
- 1/4 cup of fresh basil, chopped
- 2 tbsp of olive oil
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
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In a medium-sized pot, bring vegetable broth to a boil.
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Add in couscous, cover, and let simmer for 5 minutes.
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Meanwhile, heat olive oil in a large skillet over medium-high heat.
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Add in diced bell pepper, zucchini, and yellow squash. Cook for 5-7 minutes or until tender.
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Add in cherry tomatoes and cook an additional 2-3 minutes until they start to burst.
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Fluff couscous with a fork and add it into the skillet with the vegetables.
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Squeeze lemon juice over the mixture and toss all ingredients together.
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Sprinkle with chopped basil and salt and pepper to taste.
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Serve and enjoy!
Nutrition
- Calories : 242kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 378mg
- Total Carbohydrates : 40g
- Dietary Fiber : 6g
- Sugar : 7g
- Protein : 7g
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