Skinny Veggie Couscous Blend Recipes

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VEGETABLE COUSCOUS



Vegetable Couscous image

This easy one-pot Vegetable Couscous recipe is loaded with highly nutritious vegetables amongst other ingredients. It's Fluffy, fragrant, and tasty with a kiss of warm flavors.

Provided by Lola Osinkolu

Categories     Lunch/Dinner

Number Of Ingredients 13

1 Red bell pepper
1/2 Cup Onion (Chopped)
1/2 cup carrots (sliced)
1 Tbsp Olive Oil
1.25 Cup broth
1 cup peas (frozen)
2 Tbsp raisins
1/8 tsp cinnamon
1/4 Tsp Tumeric
3/4 cup couscous
Salt and pepper to taste
1/4 cup parsley (chopped fresh)
1/2 tsp Salt and Pepper to taste (crushed)

Steps:

  • Preheat the oil in a pan and stir fry the onions, bell peppers, and carrots in the oil for about 5 minutes
  • Stir in the crushed peppers, peas, raisins and cinnamon and season with salt, black pepper Tumeric and cinnamon
  • Add the broth and bring to a boil
  • Stir in the couscous cover immediately, turn off the heat off and let it stand for 5 minutes
  • Fluff with a fork and sprinkle the parsley over it.

Nutrition Facts : Calories 206 kcal, Carbohydrate 43 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 347 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

SKINNY VEGGIE COUSCOUS BLEND



Skinny Veggie Couscous Blend image

100% less sat fat • 100% less cholesterol than the original recipe. Grilled fish or seafood pairs deliciously with this Mediterranean-inspired, flavor-packed mixture.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 10

1 1/4 cups reduced-sodium chicken broth
1 cup whole wheat couscous
3/4 cup chopped zucchini
1/3 cup chopped red onion
2 teaspoons olive oil
1/4 cup chopped bottled roasted red sweet peppers
1 tablespoon snipped fresh oregano
2 teaspoons finely shredded lemon peel
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • In a small saucepan, bring broth to boiling. Remove from heat; stir in couscous. Cover and let stand for 5 minutes.
  • Meanwhile, in a medium skillet, cook zucchini and red onion in hot oil over medium heat for 3 to 5 minutes or until tender. Add zucchini mixture to couscous along with roasted red peppers, oregano, lemon peel, salt, and black pepper.

Nutrition Facts : Calories 130, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 0 g

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