Description
A healthy and easy-to-prepare dish with chewy couscous and fresh vegetables, perfect for any meal.
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. Then 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
Store leftovers in an airtight container for 3-4 days. To reheat, add a splash of vegetable broth to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean