Description
Easy Lemon Garlic Veggie Couscous That Bursts with Flavor
Ingredients
Scale
- 1 cup couscous (fine, quick-cooking)
- 1.25 cups vegetable broth (for added depth)
- 1 tablespoon olive oil (to help couscous stay separate)
- 2 tablespoons lemon juice (freshly squeezed)
- 3 cloves garlic (minced)
- 1 cup zucchini (diced)
- 1 cup bell pepper (diced)
- 0.5 cup red onion (sliced)
- 0.5 cup cherry tomatoes (halved)
- 0.25 cup fresh parsley (chopped)
- salt (to taste)
- pepper (to taste)
- optional feta cheese (crumbled)
Instructions
- In a saucepan, bring 1¼ cups vegetable broth and 1 tablespoon olive oil to a gentle boil over medium heat (about 3 minutes).
- Stir in 1 cup couscous, then remove from heat. Cover and let steam until broth is fully absorbed, about 5 minutes.
- Uncover, fluff couscous with a fork, then stir in 2 tablespoons fresh lemon juice and zest from one lemon until evenly coated.
- Warm 1 tablespoon olive oil in a large skillet over medium heat. Add 3 minced garlic cloves; cook until fragrant, about 1 minute.
- Add 1 cup diced zucchini, 1 cup diced bell pepper, ½ cup sliced red onion, and ½ cup halved cherry tomatoes. Sauté until tender-crisp, about 5–7 minutes.
- Sprinkle with salt, pepper, and a squeeze of lemon juice; stir until veggies are bright and slightly caramelized.
- Transfer veggies into couscous, fold gently to combine. Garnish with chopped parsley and optional feta cheese, if using.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg