Recipe

This Veggie Couscous Is a Nutritious and Delicious Pasta Alternative

By Natalie Marshall at Notre Dame

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
Ingredients
  • 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

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.

Natalie Marshall

Step 2

Chop zucchini.

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.

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.

Natalie Marshall

Step 5

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

Natalie Marshall