Curried Zucchini Couscous w/Lentils

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 267.3
  • Total Fat: 9.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 187.1 mg
  • Total Carbs: 41.6 g
  • Dietary Fiber: 7.1 g
  • Protein: 8.0 g

View full nutritional breakdown of Curried Zucchini Couscous w/Lentils calories by ingredient
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A modified Eating Well magazine recipe A modified Eating Well magazine recipe
Number of Servings: 5


    Olive Oil, 2 tbsp
    Zucchini, 2 cups, diced
    Onions, raw, .25 cup, chopped
    Water, tap, 1 cup (8 fl oz)
    Lime Juice, 1 tbsp
    Curry powder, 1 tsp
    Cumin, ground, .5 tsp
    Salt, .5 tsp
    Lundberg Roasted Brown Rice Couscous, 2/3 cup
    Carrot, grated, 1 cup
    Almonds slivered & toasted, 0.25 cup
    Unico Lentils, 1 540 mL can, drained


Makes 5 generous 1-cup servings.


1. Heat oil in a large saucepan over medium heat. Add zucchini and onion and cook, stirring occasionally until starting to soften, about 3 minutes. Transfer to a large bowl. Add the drained, canned lentils.

2. Add water, lime juice, curry, cumin and salt to the pan and bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with fork.

3. Add the couscous and grated carrot to the bowl with the zucchini; stir to combine. Serve topped with almonds.

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