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    You are in: Home / Recipes / Mediterranean Couscous and Vegetables Recipe
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    Mediterranean Couscous and Vegetables

    Mediterranean Couscous and Vegetables. Photo by justcallmetoni

    1/1 Photo of Mediterranean Couscous and Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    3 hrs

    0 mins

    Kittencalskitchen's Note:

    Plan ahead this needs to chill for a minimum of 2 hours. You can increase the lemon juice and garlic if desired, and the complete recipe can be doubled. Prep time includes 2 hour chilling time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium-sized saucepan, bring the chicken broth to boiling.
    2. 2
      Add in couscous; remove from heat, cover and set aside for about 10 minutes or until all the liquid is absorbed.
    3. 3
      Meanwhile in a skillet heat oil over medium heat.
    4. 4
      Add in zucchini, green and red bell peppers, onion and garlic; cook stirring until veggies are crisp-tender, about 4-5 minutes (don't over cook the veggies!).
    5. 5
      Stir in the chickpeas, tomato and olives; stir until just heated through.
    6. 6
      Transfer the couscous mixture to a large bowl and fluff with a fork.
    7. 7
      Add in the veggie mixture with the lemon juice, salt and pepper to the couscous mixture and toss well to combine.
    8. 8
      Cover the bowl and refrigerate for minimum of 2 hours or more.

    Ratings & Reviews:

    • on July 28, 2007

      55

      This was terrific. The only thing I changed was to omit the onions. I made it to go with some grilled lamb steaks; and then had the leftovers for lunch over several days. Definitely a keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 03, 2007

      45

      I made this last night and had it for lunch today while everyone else was doing hamburgers. First I used whole wheat couscous and omitted the zucchini (because I didn't have any)and added a bit of diced eggplant in it's place and I used whole Kalamata olives. It had a very nice flavor but I do believe that I would add a bit of cumin and coriander seed next time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 20, 2006

      45

      I love couscous and this was a wonderful use of the ingredient. I really enjoyed that the abundance of vegetables in this salad and how well they paired with each other. And yes, kalamatas with their saltiness were just right -- much better than regular black olives. Moreover the simplicity of the seasonings allows me to serve this over several days as a side to a variety of dishes a plus when cooking for 1 or 2. My two small changes were to use a little less oil and to not include tomatoes given that I'm not a huge fan and at this time of year they are not particularly good. My only suggestion for making this would be to cook the veggies a bit differently; after 4 minutes the peppers were just right but I wished I could have cooked the zucchini another minute and the onions a minute less. Next time, I'l start with the squash and cook a minute, add the peppers and another minute of cooking, then the onions for another three minutes. Adding this to my staple of repeats. Thanks, Kitz.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mediterranean Couscous and Vegetables

    Serving Size: 1 (304 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 454.9
     
    Calories from Fat 144
    31%
    Total Fat 16.0 g
    24%
    Saturated Fat 2.4 g
    12%
    Cholesterol 0.0 mg
    0%
    Sodium 957.1 mg
    39%
    Total Carbohydrate 64.8 g
    21%
    Dietary Fiber 9.3 g
    37%
    Sugars 4.5 g
    18%
    Protein 14.3 g
    28%

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