Carrot Zucchini Couscous Recipes

QUICK COUSCOUS WITH RAISINS AND CARROTS

Quick Couscous with Raisins and Carrots image

I make this when I need a quick side dish for chicken or pork. If you make couscous (a Middle Eastern pasta) a pantry staple, you usually have all the ingredients on hand! Add other veggies (zucchini, corn, peas, etc.) to make it your own.

Provided by Melissa Hamilton

Categories Side Dish

Time 20m

Yield 6

Number Of Ingredients 7

Ingredients

¼ cup butter
2 carrots, diced
1 onion, chopped
½ cup chicken broth
1 ½ cups water
1 ½ cups uncooked couscous
¼ cup raisins

Steps:

Heat the butter in a large saucepan over medium heat, and cook and stir the carrots and onion until the carrots begin to soften and the onion is translucent, about 5 minutes. Pour in the chicken broth and water, and bring the mixture to a boil. Stir in the couscous, mixing well to avoid lumps, cover, and remove from the heat. Let the couscous stand covered until the water is absorbed, about 5 minutes.
Stir in the raisins, and serve hot.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 41.9 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 3.3 g, Protein 6.2 g, SaturatedFat 4.9 g, Sodium 76 mg, Sugar 5.3 g

VEGETABLE COUSCOUS

Vegetable Couscous image

Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 medium carrots
1/2 cup diced celery
1 medium onion, finely chopped
1/4 cup julienned sweet yellow pepper
1/4 cup julienned sweet red pepper
2 tablespoons olive oil
1 medium zucchini, diced
1/4 cup minced fresh basil or 4 teaspoons dried basil
1/4 teaspoon garlic salt
1/8 teaspoon pepper
Dash hot pepper sauce
1 cup uncooked couscous
1-1/2 cups chicken broth

Steps:

In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

SQUASH AND VEGGIE COUSCOUS

Squash and Veggie Couscous image

This simple, yet tasty side dish is a snap to whip up, and it's perfect when the veggies are in season. Try it with chicken, fish or even pork. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 cup chicken broth
3/4 cup uncooked couscous
1 medium yellow summer squash, chopped
3/4 cup chopped carrot
1/2 cup chopped green pepper
1/4 cup chopped sweet onion
2 tablespoons butter
1/2 teaspoon Italian seasoning
1/2 teaspoon salt-free lemon-pepper seasoning

Steps:

In a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed. , Meanwhile, in a large skillet, saute the squash, carrot, green pepper and onion in butter until tender. Stir in seasonings. Fluff couscous with a fork; toss with vegetable mixture.,

Nutrition Facts : Calories 203 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 307mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

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