Couscous Pilaf – 6 Smart Points

Couscous Pilaf

I love rice pilaf with seasonings and vegetables, but sometimes it’s nice to have a change. A quick and easy change for pilaf is to use couscous instead of rice. Couscous isn’t gluten free like rice, but it’s really easy to make and has a delicious flavor. It’s originally from North Africa. Couscous is made from durum wheat, and is really easy to make. Once your broth or water is boiling, it just takes 5 minutes to cook the couscous. This particular type of couscous is kind of like grains of sand, it’s tiny and has a mild, nutty flavor. If you want your dish to look a little different, use Israeli couscous. While Israeli couscous has a much larger size, it is similar in flavor and works just as well. This couscous pilaf is a great side dish. It’s so easy to make. It’s a perfect side dish to toss together while you’re waiting for the rest of the meal to finish cooking.

Couscous Pilaf
Print Recipe
This couscous pilaf goes together in a snap! Seasoned with lemon juice that makes the whole dish come alive with a refreshing and bright flavor, this dish will become a favorite side dish when you're in a hurry.
Servings Prep Time
4 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 5 minutes
Cook Time
15 minutes
Couscous Pilaf
Print Recipe
This couscous pilaf goes together in a snap! Seasoned with lemon juice that makes the whole dish come alive with a refreshing and bright flavor, this dish will become a favorite side dish when you're in a hurry.
Servings Prep Time
4 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 5 minutes
Cook Time
15 minutes
Ingredients
  • 1 Tbsp olive oil
  • 2 medium carrots chopped
  • 1 head broccoli florets chopped
  • 1 cup couscous
  • 1 cup vegetable broth reduced sodium
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 lemon juiced
  • salt & pepper to taste
Servings:
Instructions
  1. In a large skillet or wok, sauté the carrots and broccoli until the vegetables begin to become tender, about 10 minutes. If needed, add a little water to prevent the vegetables from sticking to the pan.
  2. Add the vegetable broth and bring to a boil.
  3. Add the couscous, turn off the heat and cover.
  4. Let the couscous sit for 5 minutes, then fluff with a fork.
  5. Add the spices, lemon juice and season the couscous to taste with salt and pepper.
  6. Serve hot.

Entire recipe makes 4 servings
Serving size is about 1 1/2 cups
Each serving = 6 Smart Points/6 Points +
PER SERVING: 218 calories; 4g fat; 1g saturated fat; 39g carbohydrates; 2g sugar; 7g protein; 3g fiber
 

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Comments

  1. This is delicious! I used whole wheat couscous.

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