Rating: 4.5 stars
42 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 4
  • 4 star values: 5
  • 5 star values: 30

Using bagged broccoli florets and preshredded carrots all but eliminates the prep with this vegetarian entrée. If you want to add meat to the couscous, use chopped chicken or thin strips of flank steak.

Lorrie Hulston Corvin
Recipe by Cooking Light January 2004

Gallery

Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
5 servings (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

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  • While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.

  • Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.

Nutrition Facts

402 calories; calories from fat 27%; fat 12.2g; saturated fat 3.8g; mono fat 5.8g; poly fat 1.6g; protein 13.4g; carbohydrates 61.4g; fiber 7.4g; cholesterol 15mg; iron 2.7mg; sodium 827mg; calcium 145mg.
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