Spring Vegetable Couscous

SERVES: 6

SERVING SIZE: 1 cup

COOK TIME: 10 Min

Looking for a lighter and brighter meal option to welcome spring back into the kitchen? Try our Spring Vegetable Couscous! This recipe is packed with veggies and tastes great; that's why we make it every year in the Test Kitchen. You can serve it as a main course, or as a simple and refreshing side dish. Either way, this spring vegetable recipe is going to be an exciting springtime treat!

What You'll Need

1/2 stick (1/4 cup) butter
1 zucchini, diced
1 carrot, diced
1 yellow bell pepper, diced
1/2 cup diced onion
1 (10-ounce) package frozen peas, thawed
2 1/4 cups water
1 1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10-ounce) package couscous

What to Do

In a large skillet over medium heat, melt butter. Add zucchini, carrot, bell pepper, and onion; sauté 5 minutes or until crisp-tender.
Add peas, water, salt, and black pepper; bring to a boil. Remove from heat and add couscous; mix well. Cover and allow to sit 5 minutes or until liquid is absorbed. Fluff lightly with a fork and serve.

So Many Options!

We like to call this our "leftover couscous," because we can add leftover cooked veggies, chicken, or even shrimp to turn this fun side dish into a fill-ya-up main dish in moments.
Check out these healthier dinner options! Try our Quinoa Shrimp Bowl and our Earthy Farro Salad!
Want to enjoy some avocado? Make our Barbecue Salmon Salad, our Chicken Avocado Melt, or another of our Amazing Recipes with Avocado!