Summer Couscous

Summer Couscous

12 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
jmn
Recipe by  jmn

“This is a couscous recipe packed with fresh summer veggies. It goes really well with grilled salmon to make a light and flavorful meal.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Place the chicken broth in a small saucepan over medium heat and heat until just about to boil.
  2. Place the couscous in a bowl; stir the warm chicken broth and 2 tablespoons olive oil into the couscous. Add the tomatoes, red onion, green onions, cucumber, parsley, and lemon juice. Cover the bowl with plastic wrap and allow to steam for 5 minutes. Uncover and fluff the couscous with a fork. Stir to mix the vegetables evenly through the dish. Season with salt and pepper to serve.

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Reviews (12)

Rate This Recipe
pepesme
7

pepesme

Love this dish! My husband who is not a fan of couscous or cucumbers requests this dish on a regular basis. It is just that good. I will sometimes add a cup of cooked chopped chicken breast meat to the dish, and make a whole meal out of it.

JEANNE ROBERTS
6

JEANNE ROBERTS

I made this for dinner guests last evening. It was an excellent compliment to blackened tuna! Actually, I simplified the recipe further. I use Good Seasons Italian dressing (the kind made in it's own carafe.) Instead of oil/vinegar, I used Lime juice and olive oil. Just poured it over the couscous, and veggies and served it at room temperature. Guests raved!

bf
3

bf

So good! I used quinoa instead or orzo or couscous and added in shrimp and spinach.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 135 cal
  • 7%
  • Fat
  • 7 g
  • 11%
  • Carbs
  • 16.1 g
  • 5%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

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Easy Curry Couscous

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Quinoa, Couscous, and Farro Salad with Summer Vegetables