Every mom is looking for ways to get some veg into the systems of her offspring.

My Couscous Primavera does just that. It’s perfect for a light lunch or a side to any meat, fish or burger. 

Zucchini, onion, peas and grape tomatoes are my star veggies in this dish. Lemon juice and fresh basil brighten it up. And a sprinkle of feta at the end gives it a salty kick. So good!

If you are unfamiliar with couscous, it is a super tiny pasta. To cook it, literally bring the cooking liquid to a boil. Add the couscous. Give it a stir. Cover it with a lid. And turn off the heat. And wait for 10 minutes. That’s it! 

This is a dish that cooks in a flash, and it’s full of goodness. I hope you enjoy it!

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Couscous Primavera

Recipe by Susan LeiserCourse: SidesCuisine: MediterraneanDifficulty: Easy

Servings

2-3

servings

Prep time

10

minutes

Cooking time

15

minutes

Ingredients

• 1 small zucchini, chopped

• 1/2 red or green or yellow bell pepper, chopped

• 1/2 onion, finely chopped

• 1 clove garlic, minced

• 1/2 cup grape tomatoes, halved

• 1/2 cup frozen peas

• 1 Tbsp. olive oil, plus more for drizzling

• 2 Tbsp. fresh basil, chiffonade

• 2 Tbsp. scallions, chopped (optional)

• Juice of 1/2 a lemon

• 3/4 cup couscous

• 1 cup water
  

• 1/4 tsp. salt

• Black pepper to taste

• Feta crumbles (optional)
  

Directions

• In a medium size pan over medium heat, add olive oil. Add chopped zucchini, peppers and onion, saute for about five minutes until veggies are softened. Season with salt and pepper.
• Add 1 cup water. Bring to a boil. Add couscous and frozen peas. Stir.
• Cover immediately with lid of pan. Turn off heat. Let stand for 10 minutes.
• After 10 minutes, fluff couscous with a fork. Stir in grape tomatoes, basil, scallions and lemon juice. Drizzle with more olive oil. Check for seasonings and add salt and pepper, if desired. Serve with a sprinkle of feta, if desired.