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
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
-
Step1Heat oil in 3-quart saucepan over medium-high heat. Cook onion and garlic in oil about 3 minutes, stirring occasionally, until onion is tender.
-
Step2Stir 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;Tips from the Betty Crocker Kitchens
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