Vegetarian Couscous

Vegetarian Couscous


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Pair this pearl-shaped pasta with a medley of fresh veggies and herbs for a healthy and delicious potluck side dish.

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Serving Size / Yield

4 servings


  • 2 Tbs. Olive Oil
  • 1 C. Sweet White Onion
  • 1 C. Celery
  • 1 C. Carrots
  • 2 cloves Garlic
  • 1 C. Cremini Mushrooms
  • 1 C. Zucchini Squash
  • 2 Tbs. Fresh Basil
  • 2 Tbs. Fresh Sage
  • 1 tsp. Salt
  • ½ tsp. Ground Black Pepper
  • 2 C. Vegetable Stock
  • 1 C. Couscous
  • 1 Tbs. Chopped Fresh Parsley
  • 2 Tbs. Greek Yogurt

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Place olive oil in a large nonstick pan over medium heat. Coarsely chop the onions, celery, carrots, garlic and mushrooms. Saute for about six minutes until onions have softened. Coarsely chop the zucchini squash, and finely chop the basil and sage. Add squash, basil, sage, 1/2 teaspoon salt, and pepper to vegetable mixture, then cook for three minutes. While vegetables are cooking, prepare couscous as directed. In a medium saucepan, bring vegetable stock and remaining salt to a boil. Add couscous to vegetable stock and cook for about three minutes. Stir in Greek yogurt, then cover and set aside to steam for five minutes. Stir vegetable mixture into couscous, sprinkle chopped parsley on top, and serve.

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