Veggie Couscous

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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Inactive: 10 min
  • Cook: 5 min
  • Yield: 6 servings
  • Nutrition Info
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2 tablespoons olive oil

1/2 red onion, chopped

1 yellow squash, thinly sliced

1 zucchini, thinly sliced

1/2 cup dried cranberries

2 cups chicken broth

1 1/2 cups couscous


  1. Add the olive oil to a large, high-sided skillet over medium-high heat. Once hot, add the onion, yellow squash, and zucchini and saute until tender, about 5 minutes. Season with salt and pepper. Add the cranberries and chicken broth and bring to a boil. Stir in the couscous, cover with a tight fitting lid, turn off the heat, and let sit for 10 minutes.
  2. Remove the cover and fluff with a fork. The couscous can be served hot or at room temperature.