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Mixed Mediterranean Vegetables and Couscous
Source: dLife

Colorful diced vegetables with a fluffy grain under a garlic vinaigrette.

Prep Time: 45 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 131.1
Total Carbs 24.6 g
Dietary Fiber 4.3 g
Sugars 4.3 g
Total Fat 2.4 g
Saturated Fat 0.3 g
Unsaturated Fat 0.3 g
Potassium 245.7 mg
Protein 4.2 g
Sodium 78.0 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 cup  Couscous, whole wheat, dry
2 1/2 cup  cold water
0.3333 cup  sun dried tomatoes
2 each  medium garlic cloves
1 tbsp  olive oil
2 tbsp  fresh dill weed
3 tbsp  fresh lemon juice
3 tbsp  balsamic vinegar
8 oz  fresh carrots
1 cup  chopped zucchini
0 1/2 cup  chopped red bell peppers
0 1/2 cup  fresh chopped red onion
0 1/2 cup  fresh chopped celery
1 pinch  salt and pepper
1 each  medium tomatoes
8 each  parsley sprigs
  1. Place the couscous in a pot, pour 1 3/4 cups of the boiling water over it, cover, and set aside. Place the sun-dried tomatoes and 3/4 cup of boiling water in a covered heatproof bowl.
  2. While the tomatoes soften, whisk together the garlic, oil, dill, lemon juice, and vinegar; set aside. Uncover the couscous and fluff it with fork.
  3. Blanch the carrots, zucchini, and bell peppers in boiling water until just tender. Drain well. Drain and chop the sun-dried tomatoes.
  4. In a large bowl, combine the couscous, sun-dried tomatoes, blanched vegetables, red onions, celery, and dressing. Add salt and pepper. Chill for at least an hour. Add the diced tomatoes just before serving. Top with parsley or dill sprigs.

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