Description
A tasty and versatile pearled couscous dish with vibrant vegetables and a touch of lemon, perfect for busy weeknights or gatherings.
Ingredients
- 1 cup pearled couscous
- 2 cups low-sodium vegetable broth
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring the vegetable broth to a gentle simmer.
- Stir in the pearled couscous and cook uncovered for about 8-10 minutes until tender yet slightly chewy.
- While the couscous is cooking, heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Add bell peppers and zucchini; sauté until softened but still crisp.
- Drain excess liquid from cooked couscous if necessary, then combine it with the sautéed vegetables in the skillet.
- Pour in fresh lemon juice and season with salt and pepper. Stir gently to mix without mashing the couscous.
- Cook for an additional minute to heat through.
- Transfer to a serving bowl and garnish with fresh herbs like parsley or basil if desired. Serve warm or at room temperature.
Notes
For a protein boost, consider adding cooked chickpeas or grilled chicken. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Mediterranean