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5 from 1 vote
SkinnyMS

Vegetarian Couscous

Bursting with colorful vegetables, this couscous recipe is a delightful change to the regular rice and veggie dish.
Course: Lunch, Side Dish
Cuisine: American
Keyword: Plant-Based, Quick and Easy, Vegetarian
Servings: 4 people
Calories: 375kcal

Ingredients

  • 1 garlic clove crushed
  • 1/8 cup extra virgin olive oil
  • 1/2 cup grilled peppers bottled, coarsely chopped
  • 1/2 cup leeks coarsely chopped
  • 1 cup carrots diced, 1 medium carrot more or less
  • 1 cup zucchini diced, 1 medium zucchini more or less
  • 1 cup eggplant diced, 1/2 medium eggplant more or less
  • 1 1/4 cups couscous dry
  • 2 cups vegetable broth
  • 1/8 teaspoon ground black pepper
  • parsley fresh, finely chopped

Instructions

  • Over medium heat, in a large saucepan with half of the extra virgin olive oil, sautè the garlic until golden.
  • Add the peppers and toss for 2 minutes.
  • Add the leeks, carrots, zucchini, and eggplant. Cook for about 8 minutes or until they look slightly toasted.
  • Add the couscous and toss with the vegetables for 1 minute.
  • Pour the vegetable broth, cover and simmer on low - medium heat for 5 minutes or until the broth is completely absorbed by the couscous. Turn off the fire.
  • Drizzle the remaining extra virgin olive oil.
  • Sprinkle the parsley.

Nutrition

Serving: 0.25of recipe | Calories: 375kcal | Carbohydrates: 64g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 320mg | Fiber: 7g | Sugar: 6g |
SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11