Lime Couscous with Summer Veggies

Quick-cooking couscous is finished in 5 minutes. Try adding whatever veggies you have on hand for this clean-out-the-crisper dish.

Lime Couscous with Summer Veggies
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15 users rated this recipe an average rating of 4.5
Makes:
4 servings
Serving Size:
2 cups
Yields:
8 cups
Prep:
15 mins
Cook:
8 mins
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Lime Couscous with Summer Veggies

Ingredients
1
10 ounce package couscous
4
medium carrots, coarsely chopped (2 cups)
1
tablespoon olive oil
2
medium zucchini and/or yellow summer squash, quartered lengthwise and sliced into 1/2-inch pieces
6
green onions, sliced into 1-inch pieces
1/2
cup lime or lemon juice
1/4
cup olive oil
1
tablespoon honey
1
teaspoon salt
1/2
teaspoon freshly ground black pepper
1/2
cup chopped walnuts, toasted
2
ounces Parmigiano-Reggiano cheese, shaved

Directions

  1. Prepare couscous according to package directions.*
  2. Meanwhile, in a large skillet cook and stir carrots in hot oil for 2 minutes. Add zucchini and green onion; cook and stir 6 minutes or until vegetables are just tender. Transfer couscous to large bowl and fluff with a fork. Add carrot mixture.
  3. In a screw-top jar combine lime juice, oil, honey, salt, and black pepper. Cover and shake well. Pour over couscous mixture; toss to combine. Top with walnuts and cheese.

From the Test Kitchen

*Tip:

If you like, prepare couscous with reduced sodium chicken broth and decrease salt to 1/2 teaspoon.

Nutrition Facts

(Lime Couscous with Summer Veggies)
    Per serving:
  • 643 kcal cal.,
  • 31 g fat
  • (6 g sat. fat,
  • 9 g polyunsaturated fat,
  • 15 g monounsatured fat),
  • 10 mg chol.,
  • 884 mg sodium,
  • 75 g carb.,
  • 8 g fiber,
  • 11 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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