Couscous and Vegetables

Couscous and Vegetables

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1.5 cups chicken broth (reduced sodium)

8 oz baby carrots (sliced)

1- 14.5 oz can sweet corn, drained (reduced sodium)

2 cups fresh broccoli florets

2 teaspoons Mrs. Dash seasoning

1/4 thin slice salt

3/4 cups couscous (dry)

4 oz ricotta cheese (reduced fat)

2 oz shredded Parmesan cheese


In a large saucepan, bring carrots and broth to a boil. Reduce heat and simmer, covered, until carrots are tender-crisp, about 5 minutes. Stir in corn, broccoli, seasoning and salt. Return to a simmer, cover and cook another 5 minutes. Stir in couscous. Remove from heat and let stand, covered, for 5 minutes, or until liquid is absorbed and couscous is tender. Add cheeses and stir until combined.