Vegetable Couscous Recipe {Easy Side Dish}

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Vegetable Couscous Recipe

I tried something new last week- couscous. I have no idea why I never tried to make couscous before- it is quick and easy! It can be made a variety of ways and is a great side dish for any meal.

Vegetable Couscous

1 1/4 Cup Vegetable Stock
1 Cup Couscous
1 Tablespoon Olive Oil
1 Garlic Clove, Pressed
3/4 Cup Zucchini, Chopped
4 Large Mushrooms, Sliced
1/2 Cup Grape Tomatoes, Cut in Half
1 Teaspoon Basil
Dash of Balsamic Vinegar
1/4 Cup Grated Parmesan Cheese

Heat oven to 350 degrees.

In a saucepan heat vegetable stock to a boil. Add couscous, stir and return to a boil. Place the lid on the pan and remove from heat. Let the couscous sit for 5 minutes.

In a skillet heat olive oil. Add garlic, zucchini and mushrooms. Saute for about 5 minutes or until soft. Add tomatoes and cook for another minute. Place couscous in a small casserole dish. Add vegetables to couscous and mix. Add dash of balsamic vinegar and basil. Sprinkle with parmesan cheese. Bake at 350 degrees for 15 minutes.

Tips

  • Use vegetables you have on hand- onions, bell peppers, yellow squash or eggplant would also be good.
  • Experiment with spices. Curry is a popular spice to use on couscous.
  • Add diced chicken and make it a whole meal!

Make sure you check out the rest of my easy recipes!

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Renae is a married working mom of two handsome boys. She works as a registered dental hygienist by day and blogs here at How to Have it All by night. She enjoys cooking from scratch, working in her vegetable garden and functional training.

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Comments

  1. This would never fly for my boys, but I might just have to try it for lunch for myself. Mouthwatering!

    • Hi Sarah,
      The nice thing about couscous is that it can be made so many different ways! Try using different veggies that your boys like!

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