Summer Vegetable Couscous with Fresh Herbs and Cheese

Ingredients

- 3 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 medium zucchini, diced
- 1 1/2 cups grape tomatoes, halved
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups water
- 1 1/2 cups couscous
- 1/4 cup fresh basil, chopped
- 1/4 cup parsley, chopped
- 2 cups arugula
- 1/2 cup feta cheese, crumbled
- 1/4 cup grated Parmesan cheese

Instructions

1. Sauté Vegetables
In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
Add the diced zucchini and continue to cook, stirring occasionally, for another 5 minutes until the zucchini is just tender.

2. Cook Tomatoes and Garlic
Add the halved grape tomatoes and minced garlic to the skillet. Season with salt and freshly ground black pepper.
Cook for an additional 3-4 minutes, stirring frequently, until the tomatoes begin to soften and the garlic is fragrant.

3. Prepare Couscous
In a medium saucepan, bring 2 cups of water to a boil.
Stir in the couscous, immediately remove from heat, cover, and let it sit for 5 minutes.
Fluff the couscous with a fork and gently stir in the sautéed vegetables.

4. Incorporate Herbs and Greens
Add the chopped basil, parsley, and arugula to the couscous mixture, stirring gently to combine.

5. Add Cheese and Serve
Fold in the crumbled feta cheese and the grated Parmesan cheese until evenly distributed.
Serve immediately, garnishing with additional fresh herbs if desired.

Preparation & Cooking Times

- PT20M
20 minutes

Total Time

- PT20M
20 minutes

Type of Dish

- Dinner

Keywords

- Summer vegetable couscous
- Healthy dinner recipe
- Fresh herbs
- Vegetarian dish
- Easy stove-top meal
- Mediterranean flavors
- Quick dinner
- Gourmet couscous
- Cheese dinner recipe
- Herb-infused dinner

Recipe Yield

- Feeds 4 adults

Calories

- 850 total calories

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