Summer Couscous recipe

All Recipes Side Dish

Ingredients

½ cup chicken broth
½ cup couscous
2 tablespoons olive oil
8 cherry tomatoes, quartered
¼ red onion, diced
2 green onions, chopped
¼ cup seeded, diced cucumber
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
salt and ground black pepper to taste

Nutrition Info

137.2 calories
carbohydrate: 16.2 g
cholesterol: 0.6 mg
fat: 7.1 g
fiber: 1.6 g
protein: 2.8 g
saturatedFat: 1 g
servingSize: -
sodium: 128.6 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the chicken broth in a small saucepan over medium heat and heat until just about to boil.

  2. Place the couscous in a bowl, stir the warm chicken broth and 2 tablespoons olive oil into the couscous. Add the tomatoes, red onion, green onions, cucumber, parsley, and lemon juice. Cover the bowl with plastic wrap and allow to steam for 5 minutes. Uncover and fluff the couscous with a fork. Stir to mix the vegetables evenly through the dish. Season with salt and pepper to serve.

Recipe Yield

4 servings

Recipe Note

This is a couscous recipe packed with fresh summer veggies. It goes really well with grilled salmon to make a light and flavorful meal.

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