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Summer Veggie Couscous

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A light and refreshing couscous dish packed with summer vegetables, perfect as a side or main course.

Ingredients

Scale
  • 1 cup couscous
  • 1 cup boiling water or vegetable broth
  • 1 tbsp olive oil
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 red bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Instructions

  1. In a large bowl, add couscous and pour boiling water or broth over it. Cover and let sit for 5 minutes.
  2. Fluff the couscous with a fork.
  3. Heat olive oil in a skillet over medium heat. Sauté zucchini, squash, bell pepper, and red onion until just tender, about 5–7 minutes.
  4. Add cherry tomatoes and cook for 2 more minutes.
  5. Mix the cooked vegetables into the couscous.
  6. Add lemon juice, parsley, salt, and pepper. Stir to combine.
  7. Serve warm or chilled as desired.

Notes

  • For added protein, toss in chickpeas or grilled tofu.
  • Use whole wheat couscous for extra fiber.
  • Great for meal prep — keeps well in the fridge for 3–4 days.

Nutrition

Keywords: summer couscous, vegetarian couscous, summer veggie recipe, easy couscous dish

Find it online: https://recipesfoodeasy.com/summer-veggie-couscous/