• 22 Ratings

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

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
15 mins
cook:
8 mins
Servings:
4
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare couscous according to package directions.*

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Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

*Tip:

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

Nutrition Facts

643 calories; total fat 31g; saturated fat 6g; polyunsaturated fat 9g; monounsaturated fat 15g; cholesterol 10mg; sodium 884mg; potassium 752mg; carbohydrates 75g; fiber 8g; sugar 11g; protein 19g; trans fatty acid 0g; vitamin a 10753IU; vitamin c 35mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 4mg; vitamin b6 0mg; folate 78mcg; vitamin b12 0mcg; calcium 267mg; iron 2mg.
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Reviews

22 Ratings
  • 5 star values: 17
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
06/30/2016
Yep, this one is a winner! I skipped the cheese to create a vegan version, and just added a little bit of extra salt to compensate. Also added basil from my yard, which was a nice touch.
Rating: Unrated
07/11/2016
I used quinoa instead of couscous.....delish!!!!
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