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Vegetable Couscous

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  • Prep 10 min
  • Total 30 min
  • Servings 6
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Carrots and zucchini seasoned with turmeric, coriander and red pepper top off quick-cooking couscous.
By Betty Crocker Kitchens
Updated Sep 28, 2015
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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

Steps

  • 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.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Coriander, native to the Mediterranean and Asia, is the seed of the cilantro, or Chinese parsley, plant. Ground coriander has an aromatic, light, lemony flavor and is used in both baking and cooking.
  • tip 2
    Hate to peel and cut carrots? Check out the covenient precut carrots in the produce section.

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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