Mediterranean Couscous and Vegetables

Total Time
Prep 3 hrs
Cook 0 mins

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.

Ingredients Nutrition


  1. In a medium-sized saucepan, bring the chicken broth to boiling.
  2. Add in couscous; remove from heat, cover and set aside for about 10 minutes or until all the liquid is absorbed.
  3. Meanwhile in a skillet heat oil over medium heat.
  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. Stir in the chickpeas, tomato and olives; stir until just heated through.
  6. Transfer the couscous mixture to a large bowl and fluff with a fork.
  7. Add in the veggie mixture with the lemon juice, salt and pepper to the couscous mixture and toss well to combine.
  8. Cover the bowl and refrigerate for minimum of 2 hours or more.


Most Helpful

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.

Catte Nappe July 28, 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.

Annacia March 03, 2007

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.

justcallmetoni February 20, 2006

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