Description
A delicious and easy recipe for pearled couscous with sautéed vegetables, featuring tender pearled couscous cooked in vegetable broth and combined with colorful bell peppers and zucchini for a nutritious and flavorful dish.
Ingredients
Scale
- 1 cup Pearled couscous
- 2 cups Low-sodium vegetable broth
- 1 tablespoon Extra virgin olive oil
- 2 cloves, minced Garlic cloves
- 1 cup, diced Bell peppers
- 1 cup, diced Zucchini
- Juice of 1 lemon Fresh lemon
- To taste Salt and pepper
Instructions
- Step 1: Bring vegetable broth to gentle simmer in medium saucepan. Add pearled couscous and cook uncovered 8-10 minutes until tender yet slightly chewy.
- Step 2: Heat olive oil in large skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Add bell peppers and zucchini; sauté until softened but crisp.
- Step 3: Drain excess liquid from cooked couscous if necessary. Combine with sautéed vegetables in the skillet.
- Step 4: Pour fresh lemon juice and season with salt and pepper. Stir gently without mashing couscous. Cook additional minute to heat through.
- Step 5: Transfer to serving bowl and garnish with fresh herbs like parsley or basil. Serve warm or at room temperature.
Notes
- Toast pearled couscous in dry pan before cooking for deeper nutty flavor
- Keep vegetables slightly crisp to maintain texture contrast with tender couscous
- Add lemon juice last to preserve bright, fresh taste
- Store leftovers in refrigerator for up to 3 days and reheat gently before serving
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220 calories
- Sugar: 6g
- Sodium: 380mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: pearled couscous recipe, couscous, vegetarian, healthy, Mediterranean, easy recipe, vegetables