Heart-Healthy Couscous with Vegetables

Light, flavorful, and packed with nutrients, this Heart-Healthy Couscous with Vegetables is the perfect wholesome dish for any occasion. Made with fiber-rich whole wheat couscous and a medley of vibrant vegetables like zucchini, red bell pepper, and cherry tomatoes, this recipe offers a burst of color and texture in every bite. Sautéed in a touch of heart-healthy extra virgin olive oil and brightened with fresh lemon juice and parsley, this dish is as refreshing as it is nourishing. Ready in just 35 minutes, it’s seasoned simply with garlic, black pepper, and a hint of salt, letting the natural flavors shine. Whether enjoyed as a satisfying vegetarian main or a side dish alongside your favorite protein, this low-sodium, plant-powered recipe is perfect for those looking to support a healthy lifestyle without sacrificing taste.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup whole wheat couscous
• 1.25 cups low-sodium vegetable broth
• 2 tablespoons extra virgin olive oil
• 1 whole medium zucchini
• 1 whole red bell pepper
• 1 whole small carrot
• 1 cup cherry tomatoes
• 0.5 cup fresh parsley
• 2 tablespoons fresh lemon juice
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon salt
• 2 cloves minced garlic

Directions

Step 1

Begin by preparing the vegetables: dice the zucchini and red bell pepper, slice the carrot thinly, halve the cherry tomatoes, and chop the fresh parsley.

Step 2

In a medium saucepan, bring the low-sodium vegetable broth to a boil.

Step 3

Once boiling, remove from heat and stir in the whole wheat couscous. Cover and let it sit for 5 minutes to absorb the liquid.

Step 4

While the couscous is absorbing the broth, heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat.

Step 5

Add the minced garlic and sauté for 30 seconds until fragrant.

Step 6

Add the diced zucchini, red bell pepper, and sliced carrot to the skillet. Cook for about 5-7 minutes, or until the vegetables are tender but still crisp.

Step 7

Remove the skillet from heat and stir in the halved cherry tomatoes.

Step 8

Fluff the couscous with a fork, and then transfer it into the skillet with the vegetables.

Step 9

Add the remaining tablespoon of extra virgin olive oil, fresh lemon juice, salt, and ground black pepper. Mix everything gently to combine.

Step 10

Finally, toss in the chopped fresh parsley, giving a final stir to evenly distribute the herbs.

Step 11

Serve the heart-healthy couscous warm or at room temperature. Enjoy as a main dish or pair with a protein of your choice.

Nutrition Facts

Serving size	(1112.7g)

Amount per serving	% Daily Value*
Calories	630.7

Total Fat 30.1g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 980.8mg	0%
Total Carbohydrate 81.8g	0%
Dietary Fiber 12.3g	0%
Total Sugars 18.4g
Protein 14.1g	0%

Vitamin D 0IU	0%
Calcium 157.3mg	0%
Iron 4.6mg	0%
Potassium 1988.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.4%

Protein: 8.6%

Carbs: 50.0%