Quick-cooking couscous and fresh garden veggies create this easy and versatile recipe.
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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
2 tablespoons Land O Lakes® Butter with Canola Oil
*Substitute 1/4 teaspoon dried thyme and 1/4 teaspoon dried basil.
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 6-8 minutes or until vegetables are crisply tender.
Stir in couscous and light butter. Cover; remove from heat. Let stand 5-7 minutes or until broth is absorbed. Season with salt and pepper to taste.