Confetti Vegetable Couscous

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Confetti Vegetable Couscous calories by ingredient

Number of Servings: 10


    3 cups chicken/vegetable broth
    2.5 cups dry couscous

    1 half red pepper, chopped
    1 cup scallions, sliced
    1 can black beans, rinsed and drained
    1 large carrot, shredded
    1.5 cups frozen corn, defrosted, room temp.

    1/4 cup olive oil
    1/4 cup vinegar, your choice

    Salt 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.