Buttery Veggie Couscous

Buttery Veggie Couscous
23
2 Reviews
Quick-cooking couscous and fresh garden veggies create this easy and versatile recipe.
10 min
Prep Time
20 min
Total Time
4 servings

Ingredients

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.

Directions

  1. Combine vegetables, mushrooms, broth and herbs in 2-quart saucepan. Cook over medium-high heat until mixture comes to a boil.
  2. Reduce heat to medium-low. Cook 6-8 minutes or until vegetables are crisply tender.
  3. 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.

Recipe Tips

Nutrition Facts (1 serving)

Calories
200
Cholesterol
5mg
Carbohydrates
32g
Protein
8g
Fat
6g
Sodium
400mg
Dietary Fiber
6g

Recipe Comments and Reviews

Rating

Not sure what I need to adjust... I added basil, salt and a little pepper, but this turned out very bland. Any suggestions?

Rating

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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