Vegetable-Studded Couscous

  • Servings: 6

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 1 1/2 cups couscous (about 10 ounces)
  • 1 medium red onion, finely chopped
  • 1/3 cup finely chopped celery
  • 1/3 cup finely chopped red bell pepper
  • 1/3 cup finely chopped yellow bell pepper
  • 1/3 cup finely chopped zucchini
  • 1/3 cup dried currants
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 2 1/2 cups Vegetable Stock or chicken stock, or 2 cups canned chicken broth mixed with 1/2 cup water
  • Salt and freshly ground pepper

How to make this recipe

  1. In a large bowl, toss together the couscous, onion, celery, red and yellow peppers, zucchini, currants and parsley.

  2. In a small saucepan, bring the Vegetable Stock to a boil. Pour the stock over the couscous, tossing with a spatula to evenly combine. Cover and let stand until the liquid is absorbed, about 10 minutes. Season with salt and pepper; serve warm or at room temperature.


One Serving Calories 218 kcal, Protein 7 gm, Carbohydrate 46 gm, Cholesterol 0, Total Fat .8 gm, Saturated Fat .1 gm.

Contributed By Published February 1997

506272 recipes/vegetable-studded-couscous 2013-12-06T23:55:35+00:00 Cary Neff spring|summer|african|moroccan|beans-grains-and-legumes|side-dishes|6|basic-easy|fast|healthy|vegetarian|weeknight-dinner february-1997,cary neff,miraval,vegetable couscous,healthy couscous,moroccan vegetable side dish recipes,vegetable-studded-couscous 506272

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5