| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Inactive: | 10 min |
| Cook: | 5 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
- Remove the cover and fluff with a fork. The couscous can be served hot or at room temperature.
Nutrition Facts
| Calories | 253 calorie |
| Total Fat | 5 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 318 milligrams |
| Carbohydrates | 45 grams |
| Dietary Fiber | 3.5 grams |
| Protein | 7 grams |
| Sugar | 8 grams |
Reviews
Just finished making this recipe with my six year old. Followed the recipe and it came out very tasty. It was ready very quickly. My son loved it!! next time I’m going try different veggies.
I saw this episode and had to try this recipe. What a nice side dish. Easy to make and so healthy…fresh zucchini, summer squash and the cranberries actually make this dish. Thank you!
Very tasty. It made me feel like I was Down with the Neely’s. I couldn’t find dried Cranberries so I subsituded dried Cherries. I would make this again in a heart beat. Perfect for anyone with Diabetes.
Tasted great, I made this the other day and it turned out great. Keep up the great work and your gona make me a chef. Thank you
This recipe turned out awesome – both my husband and I had seconds! I made it as written and had no issues with the couscous cooking. I used a very small, fine couscous (not the larger Israeli style) so I wonder if the reviewer with the cooking issue was using a larger variety. What I especially love about this recipe is that all of the ingredients are staples at our house. It’s truly the perfect “pantry” dish and super fast too!
I loved this recipe! It was easy and every one loved it…I tweeked it a tad to our own tastes…my DIL doesnt like cranberries so we skipped them and thinly sliced some carrots as well as a diced green pepper and one green chile and sauted them with the onions for about three minutes before adding the zucchini and yellow squash…I think the next time I make it I will dice the squash instead of slicing it…otherwise it came out great!
I made it again today and we pureed a can of stewed tomatoes and added enough chicken stock to make the two cups and it was even better!!!!
I made it again today and we pureed a can of stewed tomatoes and added enough chicken stock to make the two cups and it was even better!!!!
the couscous didn’t cook by just covering the pot with a tight fitting lid, so after 15 min of just letting it sit, i had to turn on the burner and add more water. this made the vegetables kind of mushy. it’s a good concept, but i think i’d cook the veggies and the couscous separately, then mix them together right before serving if i was going to make this again.
I’m going to try this recipe. It looks easy but tasty and healthy.
what an awesome and easy recipe.