When you are in the mood for a big pasta dish, try this recipe instead. With only 175 calories per cup, this couscous recipe allows you to leave your 220-calorie pasta in the dust. The best part is that it only takes ten minutes to make.

Veggie Couscous

  • Prep Time:5 mins
  • Cook Time:10 mins
  • Total Time:15 mins
  • Servings:4
  • Medium


  • 2 cup couscous
  • 1 ½ cup water
  • 2 chopped zucchinis
  • 1 cup cherry tomatoes
  • 1/2 cup fresh basil
  • 1 cup shelled English shelling peas
  • 1/4 cup olive oil
  • 1/2 lemon
  • 1/2 cup Parmesan cheese
  • Salt
  • Pepper
couscous, corn, vegetable, cereal, quinoa, pea, legume
Natalie Marshall
  • Step 1

    Bring water to a boil and add couscous. Reduce heat to let simmer for 10 minutes while covered.
    #SpoonTip: Add butter to the water to ensure couscous won't stick.

    cereal, wheat, corn, meat, porridge, buckwheat, groats, popcorn
    Natalie Marshall
  • Step 2

    Chop zucchini.

    vegetable, courgette, zucchini, marinated cucumber
    Natalie Marshall
  • Step 3

    Add zucchini and shelling peas to a pan with the olive oil on medium high heat. Cook for four minutes while stirring and adding olive oil. Add them to serving bowl after cooked.

    vegetable, legume, pea, soup
    Natalie Marshall
  • Step 4

    Chop tomatoes and add to the already oiled pan that is still hot. Cook these tomatoes for one minute, while adding salt and pepper. Add to serving bowl.

    vegetable, tomato, pepper
    Natalie Marshall
  • Step 5

    Serve your couscous in a bowl, topped with parmesan cheese and basil.

    couscous, vegetable, pea, parsley, legume, corn
    Natalie Marshall