Spring Vegetable Couscous

By mamacasma

Try this easy, Middle Eastern variation on Pasta Primavera when it's warm outside and there's a cool breeze. Spring Vegetable Couscous won't let you down. It's great by itself or as a refreshing side dish

Ingredients

• 1/4 cup (1/2 stick) butter
• 1 medium-sized zucchini, diced
• 1 large carrot, diced
• 1 medium-sized yellow bell pepper, diced
• 1 small onion, diced
• 1 (10-ounce) package frozen peas, thawed
• 2 1/4 cups water
• 1 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 1 (10-ounce) package couscous

Details

Servings 6
Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

1. In a large skillet, melt butter over medium heat. Add zucchini, carrot, bell pepper, and onion, and saute for 5 minutes, or until crisp-tender.

2. Add peas, water, salt, and black pepper; bring to a boil. Remove from heat and add couscous; mix well. Cover and allow to sit for 5 minutes, or until liquid is absorbed. Fluff lightly with a fork, and serve.