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Ingredients
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Couscous
Vegetables
Method
Couscous Preparation
- 1
Toast the Couscous
In a medium saucepan over medium heat, add 1 cup of pearl couscous and toast for about 3-5 minutes, stirring frequently until the couscous is slightly golden.
- 2
Cook the Couscous
Add 2 cups of vegetable broth, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the toasted couscous. Bring to a boil, then reduce heat to low, cover, and simmer for about 10-12 minutes or until the liquid is absorbed.
- 3
Fluff the Couscous
Remove the saucepan from heat and let it sit covered for 5 minutes. Fluff the couscous with a fork and stir in 1 tablespoon of olive oil.
Vegetable Preparation
- 4
Chop the Vegetables
While the couscous is cooking, chop 1 medium zucchini, 1 medium bell pepper, and 0.5 medium red onion into bite-sized pieces. Halve 1 cup of cherry tomatoes.
- 5
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped zucchini, bell pepper, and red onion. Sauté for about 5-7 minutes until the vegetables are tender.
- 6
Add Tomatoes and Basil
Add the halved cherry tomatoes and 0.25 cup of chopped fresh basil to the skillet. Cook for an additional 2-3 minutes until the tomatoes soften slightly.
Combine and Serve
- 7
Mix Everything Together
Once the couscous is fluffed, add it to the skillet with the sautéed vegetables. Stir gently to combine everything evenly.
- 8
Serve
Taste and adjust seasoning with salt and pepper if needed. Serve warm as a side dish or light main course.
