Low Sodium Couscous with Vegetables
Elevate your weeknight meals with this vibrant and flavorful Low Sodium Couscous with Vegetables recipe—a nutritious and quick-to-prepare dish perfect for health-conscious eaters. Featuring tender couscous, a medley of sautéed vegetables like carrots, zucchini, and red bell peppers, and a splash of fresh lemon juice for brightness, this recipe delivers heart-healthy goodness without compromising on taste. A touch of garlic and black pepper creates aromatic depth, while a sprinkle of parsley adds a fresh, herbaceous finish. Ready in just 25 minutes, this low sodium and vegan-friendly meal is ideal as a light main or a hearty side dish. Whether you’re meal prepping or serving it up fresh, this dish promises a vibrant, wholesome addition to your table.
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Recipe Information
Ingredients
- 1 cup Couscous
- 1 cup Water
- 1 tablespoon Olive oil
- 1 medium, diced Carrot
- 1 medium, diced Zucchini
- 1 medium, diced Red bell pepper
- 1 cup, halved Cherry tomatoes
- 2 cloves, minced Garlic
- 2 tablespoons Lemon juice
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Parsley
Instructions
Begin by preparing the vegetables. Wash and dice the carrot, zucchini, and red bell pepper. Halve the cherry tomatoes and set aside.
In a medium saucepan, bring 1 cup of water to a boil. Once boiling, remove the saucepan from the heat, stir in the couscous, cover, and let it sit for about 5 minutes to absorb the water.
While the couscous is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the diced carrot to the skillet and cook for about 3 minutes, stirring occasionally.
Add the zucchini and red bell pepper to the skillet, continuing to cook and stir for another 3-4 minutes until the vegetables are tender but still crisp.
Stir in the halved cherry tomatoes and cook for 1 more minute.
Fluff the couscous with a fork and add it to the skillet with the cooked vegetables.
Pour in the lemon juice and sprinkle with black pepper. Stir everything together until evenly mixed and heated through.
Remove the skillet from heat and stir in the chopped parsley.
Serve the couscous and vegetables warm as a delicious low sodium option. Enjoy!
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2228 mg | 97% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 24.9 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1377 mg | 29% | |
*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.
