Loaded Veggie Couscous

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This delicious, loaded veggie couscous is an amazing side for any day of the week. Mix up the veggies to make it how you like it.

couscous with sauteed, onions, mushrooms, zucchini, tomatoes, and basil in it.

This is a sponsored post written by me on behalf of Campbell’s Soup Company for IZEA. All opinions are 100% mine.

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One of my favorite side dishes to serve my family is cous cous. It is a fun shape, it tastes great, and is super adaptable– but it can be a little lackluster made traditionally. I found a great new trick for making perfect flavorful cous cous every time- and it all involves how I boil it!

My secret? I cook all of my veggies in the pan first to bring out a rich, caramel flavor- then I add some @SwansonBroths, instead of water, and boil my cous cous in the stock for extra flavor! 

Such a brilliant idea, right? Swanson makes it easy to add more flavor to your dishes by swapping broth for water! When boiling rice, potatoes, cous cous, pasta or other dishes, it is easy to add extra flavor by using broth- with no extra steps.

zucchini and mushroom chopped in a large pan
mushrooms, zucchini, onion, and tomatoes sauteed in a large pan.
pan with sauteed vegetables in it, swanson chicken broth being poured over it.

This dish goes great beside chicken, fish, steaks, or even worked into pasta salads! 

And be sure to find more delicious Campbell’s recipes to keep your fall delicious! 

couscous with sauteed, onions, mushrooms, zucchini, tomatoes, and basil in it.

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Want to save this recipe?
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couscous with tomatoes and basil on top
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Loaded Veggie Couscous

Course Side dishes
Cuisine African
Keyword african food, african recipes, african side dish, couscous, mushrooms, tomatoes, zucchini side
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 170kcal
Author Courtney O’Dell

Ingredients

  • 2 tbsp olive oil
  • 1 ½ cups mushrooms chopped
  • 1 cup zucchini chopped
  • 1 cup cherry tomatoes
  • 1 onion minced
  • tsp cinnamon
  • ½ tsp cumin
  • ¼ tsp turmeric
  • 1 tsp sea salt
  • ¼ tsp fresh cracked black pepper
  • 1 ½ cups vegetable broth
  • 1 ½ cup couscous
  • Basil chopped (garnish)

Instructions

  • Heat the oil in a large pan over medium heat.
  • Add the mushrooms, zucchini, and onion, sauté about 5 minutes until the mushrooms start browning.
  • Add the cherry tomatoes and cook another few minutes until they start to soften.
  • Add the spices and sea salt, sauté about 1 minute until fragrant.
  • Add the vegetable broth and stir to combine.
  • Bring the mixture to a boil then add the couscous.
  • Cover and let simmer on low for 6-10 minutes or until the couscous can be flaked with a fork.
  • Top with basil or your favorite fresh herbs. Enjoy!

Nutrition

Serving: 1g | Calories: 170kcal | Carbohydrates: 26g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 563mg | Fiber: 3g | Sugar: 3g
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About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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