Summer Vegetable Couscous Plate
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Print Recipe
Print Recipe |
Summer squash, sun-dried tomatoes, peppers & onions over toasted lemon couscous with side of hummus
| Servings |
| 6 |
| Servings |
| 6 |
Ingredients
- Vegetables
- 1 1/2 cup low sodium vegetable broth
- 2 1/2 Tbsp dried sun-dried tomato cut into strips
- 1 Tbsp olive oil
- 3/4 cup red onion trimmed, diced
- 1 Tbsp garlic cloves minced
- 3/4 cup celery trimmed, diced
- 3/4 cup green pepper seeded, diced
- 1/2 cup red pepper seeded, diced
- 1/2 cup yellow squash trimmed, cut into quarters, sliced crosswise
- 1/2 cup zucchini trimmed, cut into quarters, sliced crosswise
- 1 Tbsp lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 Tbsp canned banana pepper rings drained
- Toasted Lemon Parsley Couscous
- 6 oz couscous
- 1 1/2 tsp olive oil
- 1/4 cup yellow onion trimmed, diced
- 1 1/2 tsp garlic cloves minced
- 1 1/2 cups low sodium vegetable broth
- 1 Tbsp lemon juice
- 3/4 tsp ground cumin
- 1/4 tsp black pepper
- 1/4 tsp dried oregano leaves
- 1/4 tsp paprika
- 1/8 tsp kosher salt
- 1 Tbsp fresh parsley leaves minced
- Hummus
- 5 oz canned garbanzo beans, low sodium rinsed, drained
- 2 Tbsp tahini paste
- 2 Tbsp 1/2 tsp lemon juice
- 1 Tbsp 1/4 tsp olive oil
- 1/8 tsp garlic cloves minced
- 1/4 tsp kosher salt
Servings: 
Units:
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Ingredients
Servings:
Units:
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Instructions
Vegetables
- In sauté pan over high heat, heat oil. Add onion, garlic, celery and green and red peppers. Stir-fry until tender-crisp, 2 to 3 minutes.
- Add yellow squash, zucchini and drained tomato mixture. Stir-fry 3 minutes.
- Add broth, lemon juice, salt and black pepper. Bring to a boil. Reduce heat. Simmer 5 minutes.
Couscous
- Preheat oven to 375 F.
- On parchment-lined sheet pan, spread couscous in thin layer.
- Bake until golden brown, 5 to 7 minutes.
- In stockpot over medium-high heat, heat oil. Add onion and garlic. Sauté until onion is translucent, 3 to 5 minutes.
- Add remaining ingredients except couscous and parsley. Bring to a boil. Remove from heat.
- Add couscous. Stir. Cover. Let stand until liquid is absorbed, 8 to 12 minutes. Fluff with fork.
- Add parsley. Toss to mix.
Hummus
- In food processor, combine all ingredients. Process until smooth.
- On a plate, layer 1/2 cup couscous, 3/4 cup vegetable mixture, and banana pepper rings. Place 2 Tbsp hummus on the side and serve.
Nutrition Facts
| Calories | 270kcal |
| Total FatSaturated FatTrans Fat | 9g1g0g |
| Cholesterol | 0mg |
| Sodium | 610mg |
| Total CarbDietary FiberSugars | 40g5g8g |
| Protein | 8g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.