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Couscous Primavera

Couscous Primavera (3.5 PTS recipe image
This Couscous Primavera is a light yet satisfying dish that brings the freshness of spring to your dinner table. The fluffy couscous serves as a perfect canvas for a colorful medley of broccoli, cauliflower, carrots, and bell peppers, all sauted to perfection. A simple dressing of olive oil, lemon juice, and dried basil ties the flavors together, offering a bright, herbaceous finish. Its an ideal weeknight meal that comes together quickly but tastes anything but rushed. Whether served warm or at room temperature, this vegan-friendly main is versatile enough for lunch leftovers or a light dinner. The textures are delightful, with the soft grains contrasting against the crisp vegetables, making every bite interesting. Its a wholesome, nutritious option that feels indulgent thanks to the rich aromatics and fresh produce.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 265.1
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Couscous Primavera is a light yet satisfying dish that brings the freshness of spring to your dinner table. The fluffy couscous serves as a perfect canvas for a colorful medley of broccoli, cauliflower, carrots, and bell peppers, all sauted to perfection. A simple dressing of olive oil, lemon juice, and dried basil ties the flavors together, offering a bright, herbaceous finish. Its an ideal weeknight meal that comes together quickly but tastes anything but rushed. Whether served warm or at room temperature, this vegan-friendly main is versatile enough for lunch leftovers or a light dinner. The textures are delightful, with the soft grains contrasting against the crisp vegetables, making every bite interesting. Its a wholesome, nutritious option that feels indulgent thanks to the rich aromatics and fresh produce.
Ingredients
  • 1 1/2 cups Water
  • 1 cup Couscous -- uncooked
  • 2 tablespoons Olive oil -- divided
  • 1 cup Broccoli florets
  • 1 cup Cauliflower florets
  • 1 cup Carrot -- coarsely chopped
  • 1 cup Red bell pepper -- coarsely chopped
  • 1/2 cup Onion -- coarsely chopped
  • 3 cloves Garlic -- minced
  • 1 cup Diced tomato
  • 1/2 cup Frozen green peas -- thawed
  • 2 tablespoons Lemon juice
  • 1/2 teaspoon Dried basil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
Directions
  1. 1
    Bring the water to a boil in a medium saucepan.
  2. 2
    Stir in the couscous, remove from heat, and cover. Let stand for 5 minutes.
  3. 3
    Fluff the couscous with a fork and set it aside.
  4. 4
    Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat.
  5. 5
    Add the broccoli, cauliflower, carrots, bell pepper, onion, and garlic to the skillet.
  6. 6
    Saut the vegetables for about 8 minutes, or until they are crisp-tender.
  7. 7
    Remove the skillet from heat and stir in the diced tomatoes and thawed peas.
  8. 8
    Combine the vegetable mixture with the prepared couscous in a large bowl.
  9. 9
    In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, dried basil, salt, and pepper.
  10. 10
    Pour the dressing over the couscous and vegetable mixture.
  11. 11
    Toss gently to coat everything evenly and serve.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 265.1kcal
% Daily Value *
Total Fat 8.7g14%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 2528.9mg106%
Total Carbohydrate 42.0g15%
Dietary Fiber 10.4g42%
Sugars 12.2g
Protein 9.0g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: couscous, primavera, vegan, vegetable, salad, healthy, broccoli, cauliflower, carrot, pepper, lemon, basil, garlic, peas, tomato, grain, side, dinner, quick, easy
Read it online: https://www.chefs-mate.com/recipe/couscous-primavera-3-5-pts/