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
Photo: Andy Lyons
Prep Time:
15 mins
Cook Time:
8 mins
Total Time:
23 mins
8 cups


  • 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

  • ½ cup lime or lemon juice

  • ¼ cup olive oil

  • 1 tablespoon honey

  • 1 teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • ½ cup chopped walnuts, toasted

  • 2 ounce Parmigiano-Reggiano cheese, shaved


  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.


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

Nutrition Facts (per serving)

643 Calories
31g Fat
75g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 643
% Daily Value *
Total Fat 31g 40%
Saturated Fat 6g 30%
Cholesterol 10mg 3%
Sodium 884mg 38%
Total Carbohydrate 75g 27%
Total Sugars 11g
Protein 19g
Vitamin C 34.8mg 174%
Calcium 267mg 21%
Iron 2.4mg 13%
Potassium 752mg 16%
Folate, total 78.1mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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