“Veggie-Packed Couscous: A Healthy Lunch Idea”

Vegetable Couscous


-1 cup couscous
-1 cup vegetable broth
-1/2 cup diced carrots
-1/2 cup diced celery
-1/2 cup diced bell peppers
-1/4 cup diced onion
-1/4 cup diced tomatoes
-1/4 cup diced zucchini
-1/4 cup diced mushrooms
-1 tablespoon olive oil
-1 teaspoon garlic powder
-1 teaspoon dried oregano
-Salt and pepper to taste


1. In a medium saucepan, bring the vegetable broth to a boil.

2. Add the couscous and stir.

3. Reduce the heat to low and cover the pan. Simmer for 10 minutes.

4. In a large skillet, heat the olive oil over medium heat.

5. Add the carrots, celery, bell peppers, onion, tomatoes, zucchini, and mushrooms.

6. Cook for 5 minutes, stirring occasionally.

7. Add the garlic powder, oregano, salt, and pepper.

8. Cook for an additional 5 minutes, stirring occasionally.

9. Add the cooked vegetables to the couscous and stir to combine.

10. Serve warm. Enjoy!

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