CARROT ZUCCHINI COUSCOUS

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Carrot Zucchini Couscous image

Couscous is a nice change from rice and potatoes, and the vegetables make it a colorful addition to your plate. The quick-cooking convenience is also a plus!-Kim Wenzel, Jefferson, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients 11

2 medium carrots, julienned
1 celery rib, chopped
1/2 cup julienned sweet red pepper
2 tablespoons finely chopped onion
1 tablespoon butter
1 small zucchini, chopped
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/4 teaspoon salt
2 cups chicken broth
1 package (10 ounces) uncooked couscous

Steps:

  • In a large skillet, saute the carrots, celery, red pepper and onion in butter until crisp-tender. Stir in the zucchini, basil, parsley and salt; saute 2 minutes longer. Add broth; bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until liquid is absorbed. Fluff with a fork.

Nutrition Facts :

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