Low Sodium Couscous with Vegetables

Elevate your weeknight meals with this vibrant and nutritious Low Sodium Couscous with Vegetables, a quick and wholesome dish packed with flavor and color. This heart-healthy recipe features fluffy couscous tossed with a medley of fresh, sautéed vegetables like zucchini, carrot, and red bell pepper, along with juicy cherry tomatoes for a burst of natural sweetness. Minced garlic and a splash of zesty lemon juice enhance the flavors, while chopped parsley adds a fresh, aromatic finish. With just 10 minutes of prep and minimal cooking time, this dish is perfect for busy schedules without sacrificing taste or nutrition. Enjoy it as a light main course, a flavorful side dish, or a meal prep staple for a low-sodium diet!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup Couscous
• 1 cup Water
• 1 tablespoon Olive oil
• 1 medium, diced Carrot
• 1 medium, diced Zucchini
• 1 medium, diced Red bell pepper
• 1 cup, halved Cherry tomatoes
• 2 cloves, minced Garlic
• 2 tablespoons Lemon juice
• 0.5 teaspoon Black pepper
• 2 tablespoons, chopped Parsley

Directions

Step 1

Begin by preparing the vegetables. Wash and dice the carrot, zucchini, and red bell pepper. Halve the cherry tomatoes and set aside.

Step 2

In a medium saucepan, bring 1 cup of water to a boil. Once boiling, remove the saucepan from the heat, stir in the couscous, cover, and let it sit for about 5 minutes to absorb the water.

Step 3

While the couscous is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 4

Add the diced carrot to the skillet and cook for about 3 minutes, stirring occasionally.

Step 5

Add the zucchini and red bell pepper to the skillet, continuing to cook and stir for another 3-4 minutes until the vegetables are tender but still crisp.

Step 6

Stir in the halved cherry tomatoes and cook for 1 more minute.

Step 7

Fluff the couscous with a fork and add it to the skillet with the cooked vegetables.

Step 8

Pour in the lemon juice and sprinkle with black pepper. Stir everything together until evenly mixed and heated through.

Step 9

Remove the skillet from heat and stir in the chopped parsley.

Step 10

Serve the couscous and vegetables warm as a delicious low sodium option. Enjoy!

Nutrition Facts

Serving size	(983.6g)

Amount per serving	% Daily Value*
Calories	478.3

Total Fat 15.8g	0%
Saturated Fat 2.5g	0%
Polyunsaturated Fat 1.6g
Cholesterol 0mg	0%
Sodium 2228.2mg	0%
Total Carbohydrate 74.3g	0%
Dietary Fiber 10.7g	0%
Total Sugars 24.9g
Protein 11.8g	0%

Vitamin D 0IU	0%
Calcium 128.1mg	0%
Iron 3.4mg	0%
Potassium 1376.6mg	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: 29.2%

Protein: 9.7%

Carbs: 61.1%