Couscous with Vegetables

Couscous with Vegetables

November 16, 2016
Course
Serves 4

This vegetarian meal is a great alternative to rice or pasta and still has lots of fiber.


Ingredients

  • 1 1/2 Cup
    chicken broth
  • 1 Cup
    couscous
  • 4 Tablespoons
    olive oil, divided
  • red onion, chopped
  • garlic cloves, minced
  • tomatoes, seeded, chopped
  • yellow bell pepper, seeded and chopped
  • red bell pepper, seeded and chopped
  • zucchinis, seeded, chopped
  • 1 Cup
    peas, thawed from frozen
  • 2 Tablespoons
    balsamic vinegar
  • 2 Tablespoons
    Feta cheese, crumbled

Instructions

  1. In a medium saucepan, over high heat, bring chicken broth and 1 tbs of olive oil to a boil. Remove from heat and stir in couscous. Cover and let sit for 5-10 minutes.
    In a separate pan over medium heat, add the remaining oil and cook the onions and garlic until softened. Mix in the tomatoes, bell peppers and zucchinis. Cook and stir until tender. Add peas and cook 2-3 more minutes. Add vinegar and cheese and toss to combine. Spoon vegetable mixture over couscous. Serve.

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