Mediterranean Couscous

mediterranean couscous Lunch Mediterranean
Mediterranean Couscous
  • Prep 5 min
  • Total 16 min
  • Servings 4

Fresh herbs and colourful veggies make this quick-to-fix dish a winner! ...MORE + LESS -


2 tsp (10 mL) butter or margarine
2 medium green onions, chopped (about 3 tbsp/45 mL)
1 garlic clove, finely chopped
1 1/2 cups (375 mL) water
1/2 tsp (2 mL) vegetable or chicken bouillon granules
1 cup (250 mL) uncooked couscous
1/4 cup (50 mL) chopped fresh parsley
1 tbsp (15 mL) chopped fresh basil leaves or 1/2 tsp (2 mL) dried basil leaves
1/4 tsp (1 mL) pepper
1 medium yellow summer squash, chopped (about 1 cup/250 mL)
1 medium tomato, chopped (about 3/4 cup/175 mL)


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  • 1
    Melt butter in 2-quart nonstick saucepan over medium-high heat. Cook onions and garlic in butter, stirring frequently, until onions are tender. Stir in water and bouillon granules. Heat to boiling; remove from heat.
  • 2
    Stir in remaining ingredients. Cover and let stand about 5 minutes or until liquid is absorbed. Fluff lightly with fork.

Expert Tips

  • Planned-Overs : Stretch leftovers into tomorrow's supper when you add chopped cooked chicken or a 19 oz/540 mL can of garbanzo beans (chick peas), rinsed and drained.
  • Simplify : Eliminate an ingredient by replacing the butter with garlic butter and omitting the chopped garlic.

Nutrition Information

No nutrition information available for this recipe

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