Veggies with Israeli Couscous Recipe

Name: Veggies with Israeli Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 large onion, cut into 1/2-inch pieces; 2 medium-sized zucchini, cut into 1/2-inch pieces; 2 tablespoons minced garlic; 1/2 cup vegetable broth (canned or bouillon); 6 ripe plum tomatoes, seeded and cut into 1/2-inch pieces; Salt, to taste; Freshly ground black pepper, to taste; 1 cup cooked Israeli couscous*; 1 cup coarsely torn fresh basil leaves; 1/4 cup chopped parsley

Servings: persons

3 tablespoons extra-virgin olive oil
1 large onion, cut into 1/2-inch pieces
2 medium-sized zucchini, cut into 1/2-inch pieces
2 tablespoons minced garlic
1/2 cup vegetable broth (canned or bouillon)
6 ripe plum tomatoes, seeded and cut into 1/2-inch pieces
Salt, to taste
Freshly ground black pepper, to taste
1 cup cooked Israeli couscous*
1 cup coarsely torn fresh basil leaves
1/4 cup chopped parsley

1
1.
2
Place the oil in a large saucepan.
3
Wilt the onion, zucchini, and garlic for 8 to 10 minutes over medium-low heat, stirring until tender.
4
Add broth; cook 2 minutes.
5
Stir in tomatoes, salt and pepper.
6
Cook 1 minute more, stirring.
7
2.
8
Add the couscous, basil, and parsley.
9
Stir well, adjust the seasonings and heat through.
10
Serve immediately.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1 large onion, cut into 1/2-inch pieces, 2 medium-sized zucchini, cut into 1/2-inch pieces, 2 tablespoons minced garlic, and more.

Yes, Veggies with Israeli Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggies with Israeli Couscous

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