Buttery Veggie Couscous
10 min
20 min


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.


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


Explore reviews from
our online community

  December 22, 2009

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

— says Amanda
  September 09, 2008

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!

— says Melissa
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