Lemon Veggie Couscous

Whole wheat couscous and vegetables make this high-fiber side dish perfect for a heart-healthy meal plan.

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16 users rated this recipe an average rating of 4.5
  • Makes: 6 servings
  • Serving Size: 2/3 cup
  • Start to Finish: 25 mins
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Lemon Veggie Couscous
Ingredients
1 1/4
cups reduced-sodium chicken broth
1
cup whole wheat couscous
3/4
cup chopped zucchini
1/3
cup chopped red onion
2
teaspoons olive oil
1/4
cup chopped jarred roasted red sweet pepper
1
tablespoon snipped fresh oregano
 
ground black pepper
Directions
  1. In a small saucepan, bring the chicken broth to boiling. Remove from heat; stir in whole wheat couscous. Cover and let stand 5 minutes. Meanwhile, in a medium skillet cook the zucchini and red onion in hot olive oil over medium heat for 3 to 5 minutes or until tender. Add zucchini mixture to couscous along with the roasted red sweet pepper, oregano, and lemon peel. Season to taste with freshly ground black pepper.
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