couscous recipeThere are times during the summer that I have just one or two zucchini, not enough for the two of us, so I use this recipe with what I have. I especially like this recipe because it is easy, quick, can be made at the last minute, and leftovers can be turned into a salad by the addition of a simple vinaigrette. Yellow summer squash could be used too but the green of the zucchini skin adds color and eye appeal.


2 tablespoons butter (or any oil but butter adds a nice flavor)
2/3 cup carrot (finely cut diced)
2/3 cup onion (finely cut diced)
2/3 cup zucchini (chopped)
salt and pepper to taste
1 ½ cups couscous
3 cups boiling water
1 tablespoon chicken bouillon or 1 bouillon cube (optional)


Chop the carrot and onion in a food chopper (or by hand).

Heat 2 tablespoons of butter or oil in a fry pan until foamy.

Add the chopped carrot and onion and cook until soft (3-4 minutes).

Coarsely chop the zucchini and add to the carrot and onion mixture.

Add salt and pepper to taste but cut down on salt if you are going to add a chicken bullion cube to the couscous.

Cook 2 minutes more.

Remove from heat.

Add 3 cups of boiling water and 1 chicken bullion cube, to 1 ½ cups couscous in large heat proof bowl. Stir, cover, and let stand 5 minutes.

Fluff the couscous, stir in the vegetables, and serve.

cousous and veggies

By Karen

4 thoughts on “Couscous and Vegetables Recipe”
    1. Chris,
      Couscous is very flexible and would be great with vegetable broth or even no broth at all. Butter gives it a great taste but so would olive oil.

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