Heart-Healthy Couscous with Vegetables
Elevate your mealtime with this vibrant and nutritious Heart-Healthy Couscous with Vegetables recipe, a perfect balance of flavor and wellness. Featuring tender whole wheat couscous infused with the subtle richness of low-sodium vegetable broth, this dish pairs beautifully with a medley of sautéed zucchini, red bell pepper, carrots, and juicy cherry tomatoes. Enhanced with a drizzle of extra virgin olive oil, fresh lemon juice, and fragrant minced garlic, every bite is bursting with freshness. Garnished with chopped parsley for a bright herbal twist, this easy-to-make meal is ready in just 35 minutes and can be served warm or at room temperature. Ideal for those seeking quick, wholesome recipes packed with fiber, vitamins, and heart-healthy fats, this dish works as a nutritious vegetarian main course or a side alongside your favorite protein. Make it your go-to recipe for healthy eating without compromising on flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup whole wheat couscous
- 1.25 cups low-sodium vegetable broth
- 2 tablespoons extra virgin olive oil
- 1 whole medium zucchini
- 1 whole red bell pepper
- 1 whole small carrot
- 1 cup cherry tomatoes
- 0.5 cup fresh parsley
- 2 tablespoons fresh lemon juice
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon salt
- 2 cloves minced garlic
Instructions
Begin by preparing the vegetables: dice the zucchini and red bell pepper, slice the carrot thinly, halve the cherry tomatoes, and chop the fresh parsley.
In a medium saucepan, bring the low-sodium vegetable broth to a boil.
Once boiling, remove from heat and stir in the whole wheat couscous. Cover and let it sit for 5 minutes to absorb the liquid.
While the couscous is absorbing the broth, heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the diced zucchini, red bell pepper, and sliced carrot to the skillet. Cook for about 5-7 minutes, or until the vegetables are tender but still crisp.
Remove the skillet from heat and stir in the halved cherry tomatoes.
Fluff the couscous with a fork, and then transfer it into the skillet with the vegetables.
Add the remaining tablespoon of extra virgin olive oil, fresh lemon juice, salt, and ground black pepper. Mix everything gently to combine.
Finally, toss in the chopped fresh parsley, giving a final stir to evenly distribute the herbs.
Serve the heart-healthy couscous warm or at room temperature. Enjoy as a main dish or pair with a protein of your choice.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 981 mg | 43% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 18.4 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1988 mg | 42% | |
*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.
