Recipes Vegetable-Studded Couscous Be the first to rate & review! Plus: More Vegetable Recipes and Tips By Cary Neff Updated on March 30, 2015 Print Rate It Share Share Tweet Pin Email Yield: 6 Ingredients 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 Directions In a large bowl, toss together the couscous, onion, celery, red and yellow peppers, zucchini, currants and parsley. 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. Notes One Serving Calories 218 kcal, Protein 7 gm, Carbohydrate 46 gm, Cholesterol 0, Total Fat .8 gm, Saturated Fat .1 gm. Rate it Print