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Vegetable Couscous

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Betty Crocker Kitchens
Updated Sep 28, 2015
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Carrots and zucchini seasoned with turmeric, coriander and red pepper top off quick-cooking couscous.

Vegetable Couscous

  • Prep Time 10 min
  • Total 30 min
  • Servings 6
  • Ingredients 12
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Ingredients

  • 1 tablespoon olive or vegetable oil
  • 1 medium onion, sliced
  • 2 garlic cloves, finely chopped
  • 4 medium carrots, sliced (2 cups)
  • 2 medium zucchini, sliced (4 cups)
  • 1 can (15 oz) Progresso™ chick peas (garbanzo beans), undrained
  • 1 teaspoon ground coriander
  • 1 teaspoon vegetable or chicken bouillon granules
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon ground red pepper (cayenne)
  • 6 cups hot cooked couscous

Instructions

  • Step 
    1
    Heat oil in 3-quart saucepan over medium-high heat. Cook onion and garlic in oil about 3 minutes, stirring occasionally, until onion is tender.
  • Step 
    2
    Stir in remaining ingredients except couscous. Heat to boiling; reduce heat. Cover and simmer 12 to 15 minutes or until vegetables are crisp-tender. Serve over couscous.

Nutrition

330 Calories
5 g Total Fat
14 g Protein
67 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
45
Total Fat
5 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
520 mg
Potassium
550 mg
Total Carbohydrate
67 g
Dietary Fiber
10 g
Protein
14 g
% Daily Value*:
Vitamin A
84%
84%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
16%
16%
Exchanges:
3 1/2 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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