20-minute Couscous Recipe
This 20-Minute Couscous Recipe is a quick and easy dish perfect for a light lunch or dinner. With fluffy couscous, vibrant vegetables, and a touch of seasoning, it's both nutritious and flavorful. Ideal for busy weeknights!
Equipment
- 1 Medium saucepan
- 1 Measuring cups
- 1 Measuring spoons
- 1 Fork
- 1 Serving bowl
- 1 Cutting board
Ingredients
- 1 cup couscous (dry)
- 1 ¼ cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 medium bell pepper, diced (any color)
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- In a medium saucepan, bring the vegetable broth to a boil over medium-high heat.
- Once boiling, remove from heat and stir in the couscous. Cover the pan and let it sit for about 5 minutes, allowing the couscous to absorb the liquid.
- In a separate skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 3-4 minutes until they become tender.
- Add the diced zucchini and cherry tomatoes to the skillet and continue cooking for another 3-4 minutes until the zucchini is cooked through. Stir in the garlic powder, salt, and black pepper.
- Fluff the couscous with a fork and add it to the skillet with the sautéed vegetables. Gently mix everything together to combine.
- Remove the skillet from heat and stir in the fresh parsley and lemon juice for a burst of freshness.
- Serve warm or at room temperature in a serving bowl.
Notes
Feel free to swap in any of your favorite vegetables based on what's in season or what you have on hand.
This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat before serving.
For added protein, consider mixing in chickpeas or grilled chicken.