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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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    Units: US | Metric


    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


      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.

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    • on March 03, 2007


      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.

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    • on February 20, 2006


      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.

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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
    Total Fat 16.0 g
    Saturated Fat 2.4 g
    Cholesterol 0.0 mg
    Sodium 957.1 mg
    Total Carbohydrate 64.8 g
    Dietary Fiber 9.3 g
    Sugars 4.5 g
    Protein 14.3 g

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