Gluten-Free Couscous with Vegetables
Bright, vibrant, and naturally gluten-free, this Gluten-Free Couscous with Vegetables recipe is a wholesome and colorful dish that's perfect for any occasion. Featuring tender gluten-free couscous infused with the rich flavor of vegetable broth, this recipe is elevated with a medley of sautéed vegetables, including sweet red bell peppers, zucchini, yellow squash, and juicy cherry tomatoes. Aromatics like garlic, onion, and a drizzle of fresh lemon juice brighten the flavors, while a sprinkle of fresh parsley adds the perfect finishing touch. Packed with nutrients and ready in just 35 minutes, this quick and easy recipe makes an excellent light meal or a delicious gluten-free side dish to pair with your favorite mains. Ideal for weeknights, meal prep, or gatherings, it’s a flavorful and satisfying way to celebrate fresh, seasonal ingredients.
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Recipe Information
Ingredients
- 1 cup gluten-free couscous
- 1.5 cups vegetable broth
- 2 tablespoons olive oil
- 0.5 medium, chopped onion
- 1 medium, diced red bell pepper
- 1 small, sliced yellow squash
- 1 small, sliced zucchini
- 1 cup, halved cherry tomatoes
- 2 cloves, minced garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
Bring the vegetable broth to a boil in a medium saucepan.
Stir in the gluten-free couscous, cover the pan, and remove from heat. Allow it to sit and absorb the liquid while you prepare the vegetables, approximately 5 minutes.
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 3 minutes.
Add the diced red bell pepper to the skillet, cooking for another 2 minutes until slightly softened.
Stir in the sliced yellow squash and zucchini, cooking for about 4 minutes until they are just tender.
Add the halved cherry tomatoes, salt, and black pepper to the skillet. Cook for an additional 2 minutes to blend the flavors.
Fluff the couscous with a fork and add it to the skillet, mixing it well with the sautéed vegetables.
Drizzle with lemon juice and sprinkle with fresh parsley. Toss everything together to combine.
Serve warm as a light meal or as a gluten-free side dish.
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3480 mg | 151% | |
| Total Carbohydrate | 110.6 g | 40% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 33.1 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2217 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
