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20-Minute Couscous Recipe

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A quick and vibrant couscous dish packed with fresh vegetables, perfect for a light meal.

Ingredients

Scale
  • 1 cup couscous (dry)
  • 1 1/4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 medium bell pepper, diced (any color)
  • 1 medium zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped
  • Juice of 1 lemon

Instructions

  1. Boil the vegetable broth in a medium saucepan over medium-high heat.
  2. Prepare the couscous by stirring it into the boiling broth, covering the pan, and letting it sit for 5 minutes.
  3. Sauté the diced onion and bell pepper in olive oil for about 3-4 minutes until tender.
  4. Add the diced zucchini and cherry tomatoes, cooking for another 3-4 minutes until the zucchini is cooked.
  5. Fluff the couscous with a fork and combine it with the sautéed vegetables.
  6. Add the fresh parsley and lemon juice, stirring to incorporate.
  7. Serve warm or at room temperature in a bowl.

Notes

For extra flavor, toast the couscous in olive oil before adding the broth. Use any vegetables on hand.

Nutrition

Find it online: https://pinrecipezbylinaa.com/20-minute-couscous-recipe/

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