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Confetti Couscous


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  • 2 cups vegetable broth
  • 1 box couscous - (10 oz)
  • 2 teaspoons extra-virgin olive oil
  • 1 red onion chopped
  • 3 garlic cloves minced
  • 1 medium zucchini diced
  • 1 medium yellow squash diced
  • 1 red bell pepper seeded and diced
  • 1 can chick peas - (19 oz) rinsed and drained
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon coarsely-ground black pepper or to taste
  • 24 loose-leaf lettuce leaves
  • 2 tablespoons minced parsley leaves


Servings 8


Step 1

In a medium saucepan, bring the broth to a boil; stir in the couscous. Remove from the heat; cover and set aside until all of the liquid is absorbed, about 10 minutes.

Meanwhile, in a large nonstick skillet, heat the oil. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes. Add the zucchini, yellow squash and bell pepper; cook, stirring as needed, until the vegetables are tender-crisp, about 5 minutes.

Transfer the couscous to a large serving bowl; fluff with a fork. Add the vegetables, chickpeas, lemon juice and black pepper; toss with a fork. Refrigerate, covered, until chilled, at least 2 hours.

Line each of 8 salad plates with 3 lettuce leaves; top with the couscous mixture and serve, sprinkled with the parsley.

This recipe yields 8 servings.

Per Serving: 216 Calories, 3 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 304 mg Sodium, 40 g Total Carbohydrate, 4 g Dietary Fiber, 8 g Protein, 43 mg Calcium.

Serving Provides: 1 Bread, 1 Fruit/Vegetable, 1 Protein/Milk.

Points Per Serving: 4.

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