Buttery Veggie Couscous

Buttery Veggie Couscous

Quick-cooking couscous and fresh garden veggies create this easy and versatile recipe.

10 min. prep time
4 servings
232 Ratings


1 cup fresh chopped vegetables (any combination, red bell pepper, onion, broccoli florets, pea pods, carrots, asparagus, etc.)
1/2 cup sliced fresh mushrooms
1 cup vegetable broth
2 teaspoons chopped fresh herbs (basil, thyme, tarragon, sage, etc.)*
1/2 cup uncooked couscous


Combine vegetables, mushrooms, broth and herbs in 2-quart saucepan. Cook over medium-high heat until mixture comes to a boil.

Reduce heat to medium-low. Cook until vegetables are crisply tender (6 to 8 minutes).

Stir in couscous and light butter. Cover; remove from heat. Let stand 5 to 7 minutes or until broth is absorbed. Season with salt and pepper to taste.

*Substitute 1/4 teaspoon dried thyme and 1/4 teaspoon dried basil.

Nutrition Facts (1 serving)

Calories: 200

Fat: 6g

Cholesterol: 5mg

Sodium: 400mg

Carbohydrates: 32g

Dietary Fiber: 6g

Protein: 8g

Recipe #8678©1997Land O'Lakes, Inc.

Recipe Comments & Reviews

Not sure what I need to adjust... I added basil, salt and a little pepper, but this turned out very bland. Any suggestions?
I have just gone back to being vegetarean and the rest of my family is not fond of vegetables. My husband disliked most but he loved this. I have made it several times and he always has multiple servings!

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