Confetti Vegetable Couscous
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 cups chicken/vegetable broth2.5 cups dry couscous1 half red pepper, chopped1 cup scallions, sliced1 can black beans, rinsed and drained1 large carrot, shredded1.5 cups frozen corn, defrosted, room temp.1/4 cup olive oil1/4 cup vinegar, your choiceSalt and pepper to taste
Heat chicken broth until boiling (I use the microwave). Add hot broth to couscous, cover and let sit for 10 minutes, or so. Use a fork to fluff couscous.
Chop vegetables and add to couscous. Mix until veggies are evenly distributed.
Add olive oil, vinegar, salt and pepper. Mix well.
I make a big batch of this and eat it all week long for lunch. It starts to dry out towards the end of the week, so you may want to add more olive oil and vinegar. If you want a heartier lunch, add chopped cooked chicken breast, or tuna.
Number of Servings: 10
Recipe submitted by SparkPeople user ALLIE.CARR.
Chop vegetables and add to couscous. Mix until veggies are evenly distributed.
Add olive oil, vinegar, salt and pepper. Mix well.
I make a big batch of this and eat it all week long for lunch. It starts to dry out towards the end of the week, so you may want to add more olive oil and vinegar. If you want a heartier lunch, add chopped cooked chicken breast, or tuna.
Number of Servings: 10
Recipe submitted by SparkPeople user ALLIE.CARR.
Nutritional Info Amount Per Serving
- Calories: 307.4
- Total Fat: 7.9 g
- Cholesterol: 0.8 mg
- Sodium: 486.4 mg
- Total Carbs: 47.5 g
- Dietary Fiber: 6.2 g
- Protein: 12.5 g
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