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Buttery Veggie Couscous

Buttery Veggie Couscous

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

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10 min
Prep Time
20 min
Total Time


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.

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 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.

Nutrition (1 serving)

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