Couscous Nicoise Recipe | Vegetarian Times Skip to main content

Couscous Nicoise

Bring the flavor of Provence into your kitchen with this easy dish. To make it a meal, addh a bountiful spinach salad accented with red onion rings, toasted pine nuts, and a low-fat vinaigrette.

Ingredients: 

Ingredients: 

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1 ¼ cups low-sodium vegetable broth
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2 medium cloves garlic, minced
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1 ½ tsp. olive oil
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1 ½ cups uncooked couscous
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⅓ cup crumbled feta or goat cheese (optional)
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¼ cup nicoise or kalamata olives
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8 cherry tomatoes, slivered
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8 basil leaves, thinly sliced
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1 Tbs. red wine vinegar
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2 tsp. drained capers
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½ tsp. salt
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¼ tsp. freshly ground pepper

Instructions: 

  1. In medium saucepan, combine broth, garlic and oil and bring just to a boil over high heat.
  2. Stir in couscous, cover and remove from heat. Let mixture stand, covered, about 5 minutes.
  3. Uncover couscous mixture; fluff with fork to separate grains. Lightly stir in remaining ingredients until blended. Transfer mixture to large shallow bowl and serve warm or at room temperature.

Nutrition Information: 

Calories: 
215
Protein: 
6 g
Total Fat: 
3 g
Saturated Fat: 
g
Carbohydrates: 
34 g
Cholesterol: 
mg
Sodium: 
421 mg
Fiber: 
3 g
Sugar: 
g
Yield: 
4 servings