Delightful Pearled Couscous Dish
A vibrant medley of pearled couscous, bell peppers, zucchini, and zesty lemon juice, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup pearled couscous
- 2 cups low-sodium vegetable broth
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1 Juice of 1 lemon
- Salt and pepper to taste
Instructions
Cooking the Couscous
- In a medium saucepan, bring the vegetable broth to a gentle simmer.
- Stir in the pearled couscous and cook uncovered for about 8-10 minutes until tender yet slightly chewy.
Sautéing Vegetables
- In a large skillet, heat extra virgin olive oil over medium heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the bell peppers and zucchini; sauté until softened yet still crisp.
Combining Ingredients
- Drain any excess liquid from the cooked couscous if needed, then combine it with the sautéed veggies in the skillet.
- Pour in the fresh lemon juice while seasoning with salt and pepper.
- Stir gently to ensure every morsel is coated without mashing the couscous.
- Cook for an additional minute, allowing the flavors to meld.
Serving
- Transfer to a serving bowl and sprinkle with fresh herbs like parsley or basil, if desired.
- Serve warm or at room temperature.
Notes
For variations, consider adding grilled chicken, chickpeas, or tofu for additional protein.