Israeli Couscous with Vegetables Recipe

Looking for an easy Israeli Couscous with Vegetables recipe? Learn how to make Israeli Couscous with Vegetables using healthy ingredients.


Submitted by pschristmas

Makes 4 servings



Cook the couscous first. Several people on epicurious complained about the couscous not cooking properly. I can only assume they didn't actually read the recipe before they started.

Recipe Ingredients for Israeli Couscous with Vegetables

3 tablespoons extra-virgin olive oil
1 large onion, cut into 1/2-inch pieces
2 medium-sized zucchini, cut into 1/2-inch pieces
2 tablespoons minced garlic
1/2 cup vegetable broth (canned or bouillon)
6 ripe plum tomatoes, seeded and cut into 1/2-inch pieces
1 Salt, to taste
1 Freshly ground black pepper, to taste
1 cup cooked Israeli couscous
1 cup fresh basil leaves
1/4 cup chopped parsley

Recipe Directions for Israeli Couscous with Vegetables

  1. Place the oil in a large saucepan. Wilt the onion, zucchini, and garlic for 8 to 10 minutes over medium-low heat, stirring until tender. Add broth; cook 2 minutes. Stir in tomatoes, salt and pepper. Cook 1 minute more, stirring.

  2. Add the couscous, basil, and parsley. Stir well, adjust the seasonings and heat through. Serve immediately.

Categories

Side Dish

Nutrition Facts
Serving Size 417.5g
Amount Per Serving
Calories
339
Calories from Fat
101
% Daily Value*
Total Fat
11.2g
17%
Saturated Fat
1.6g
8%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
177mg
7%
Potassium
841mg
24%
Total Carbohydrates
51.6g
17%
Dietary Fiber
6.2g
25%
Sugars
10.8g
Protein
10.5g
Vitamin A 40% Vitamin C 117%
Calcium 8% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • No cholesterol
  • Low in sodium
  • High in vitamin A
  • Very high in vitamin C
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