Best 11 Carrot Zucchini Couscous Recipes

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Carrot zucchini couscous is a delightful and versatile dish that combines the sweetness of carrots and zucchini with the fluffy texture of couscous. Whether you're looking for a quick and easy weeknight meal or a flavorful side dish to impress your guests, this recipe is sure to satisfy. With its vibrant colors and delicious flavors, carrot zucchini couscous is a dish that will tantalize your taste buds and leave you craving more.

Here are our top 11 tried and tested recipes!

CARROT ZUCCHINI COUSCOUS



Carrot Zucchini Couscous image

Couscous is a nice change from rice and potatoes, and the vegetables make it a colorful addition to your plate. The quick-cooking convenience is also a plus!-Kim Wenzel, Jefferson, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients 11

2 medium carrots, julienned
1 celery rib, chopped
1/2 cup julienned sweet red pepper
2 tablespoons finely chopped onion
1 tablespoon butter
1 small zucchini, chopped
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/4 teaspoon salt
2 cups chicken broth
1 package (10 ounces) uncooked couscous

Steps:

  • In a large skillet, saute the carrots, celery, red pepper and onion in butter until crisp-tender. Stir in the zucchini, basil, parsley and salt; saute 2 minutes longer. Add broth; bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until liquid is absorbed. Fluff with a fork.

Nutrition Facts :

GLAZED ZUCCHINI AND CARROTS



Glazed Zucchini and Carrots image

Provided by Trisha Yearwood

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
8 ounces carrots, julienned (about 4 cups)
Kosher salt and freshly cracked black pepper
1 pound zucchini, julienned (about 4 cups)
1 tablespoon butter
1 tablespoon orange juice
Pinch sugar
1/4 cup chopped fresh chives

Steps:

  • Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes.
  • Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately.

COUSCOUS WITH CARROT AND CILANTRO



Couscous with Carrot and Cilantro image

This herbed couscous dish is ready to go in 10 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 10m

Number Of Ingredients 5

Coarse salt and ground pepper
1 cup couscous
1 medium carrot, coarsely grated
1/2 cup fresh cilantro leaves, chopped
1 tablespoon olive oil

Steps:

  • In a small saucepan, bring 1 1/2 cups water to a boil. Stir in 1/2 teaspoon salt, couscous, and carrot; cover pan, and remove from heat. Let stand 5 minutes.
  • Fluff couscous with a fork. Gently stir in cilantro and oil; season with salt and pepper.

Nutrition Facts : Calories 200 g, Fat 4 g, Fiber 2 g, Protein 6 g

VEGETABLE COUSCOUS



Vegetable Couscous image

Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 medium carrots
1/2 cup diced celery
1 medium onion, finely chopped
1/4 cup julienned sweet yellow pepper
1/4 cup julienned sweet red pepper
2 tablespoons olive oil
1 medium zucchini, diced
1/4 cup minced fresh basil or 4 teaspoons dried basil
1/4 teaspoon garlic salt
1/8 teaspoon pepper
Dash hot pepper sauce
1 cup uncooked couscous
1-1/2 cups chicken broth

Steps:

  • In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

CARROT AND ZUCCHINI CASSEROLE



Carrot and Zucchini Casserole image

Carrots and zucchini are baked in a rich and cheesy casserole and topped with a crunchy bread crumb layer.

Provided by Angela

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 6

Number Of Ingredients 12

2 cups sliced carrots
2 cups peeled and sliced zucchini
¼ cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups half-and-half
2 cubes chicken bouillon
½ cup shredded Colby-Jack cheese
½ teaspoon dry mustard
½ teaspoon dried dill weed
seasoned dry bread crumbs
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.
  • Boil carrots in a pot of lightly salted water until slightly tender, about 10 minutes. Add zucchini and onion; boil until zucchini is tender, 5 to 10 more minutes. Drain.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Whisk flour into melted butter forming a paste, 1 to 2 minutes. Stir half-and-half into paste, stirring constantly, until mixed. Add bouillon cubes and stir until dissolved, 1 to 2 minutes. Add Colby-Jack cheese, mustard, and dill; whisk until cheese is melted, 2 to 3 minutes. Stir in vegetables. Transfer mixture to prepared casserole dish.
  • Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.
  • Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 24.7 g, Cholesterol 64 mg, Fat 23.4 g, Fiber 2.7 g, Protein 8.4 g, SaturatedFat 14.4 g, Sodium 744.8 mg, Sugar 4.3 g

SPICED CARROT AND ZUCCHINI QUINOA



Spiced Carrot and Zucchini Quinoa image

Provided by Evan Kleiman

Categories     Herb     Vegetable     Side     Sauté     Passover     Vegetarian     Kosher     Vegan     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

4 cups water
2 cups quinoa, rinsed well, drained
2 tablespoons dried currants
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
2 medium carrots, peeled, cut into small cubes
2 medium zucchini, trimmed, cut into small cubes
1 tablespoon Hungarian sweet paprika
1 teaspoon ground cinnamon
1/2 cup chopped fresh cilantro

Steps:

  • Combine first 4 ingredients in heavy large saucepan. Bring to boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes.
  • Meanwhile, heat oil in heavy large skillet over medium heat. Add carrots; sauté until tender, about 5 minutes. Add zucchini; sauté until tender, about 3 minutes. Mix in paprika and cinnamon. Add quinoa to skillet; toss to blend. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Transfer to baking dish. Cover and chill. Rewarm, covered, in 350°F oven about 15 minutes. Mix in cilantro and serve.

QUICK COUSCOUS WITH RAISINS AND CARROTS



Quick Couscous with Raisins and Carrots image

I make this when I need a quick side dish for chicken or pork. If you make couscous (a Middle Eastern pasta) a pantry staple, you usually have all the ingredients on hand! Add other veggies (zucchini, corn, peas, etc.) to make it your own.

Provided by Melissa Hamilton

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 7

¼ cup butter
2 carrots, diced
1 onion, chopped
½ cup chicken broth
1 ½ cups water
1 ½ cups uncooked couscous
¼ cup raisins

Steps:

  • Heat the butter in a large saucepan over medium heat, and cook and stir the carrots and onion until the carrots begin to soften and the onion is translucent, about 5 minutes. Pour in the chicken broth and water, and bring the mixture to a boil. Stir in the couscous, mixing well to avoid lumps, cover, and remove from the heat. Let the couscous stand covered until the water is absorbed, about 5 minutes.
  • Stir in the raisins, and serve hot.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 41.9 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 3.3 g, Protein 6.2 g, SaturatedFat 4.9 g, Sodium 76 mg, Sugar 5.3 g

COUSCOUS WITH ZUCCHINI



Couscous With Zucchini image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon garlic, chopped fine
2 tablespoons onion, chopped fine
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
3/4 cup zucchini, cut into 1/4-inch cubes
Salt and freshly ground pepper to taste
1 cup water
1 cup quick-cooking couscous
1 tablespoon butter

Steps:

  • Heat the oil in a saucepan. Add the garlic, onion, cumin, coriander, zucchini, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.
  • Add the water and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
  • Add the butter; stir and blend with a fork to separate the grains. Serve immediately.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 327 milligrams, Sugar 1 gram, TransFat 0 grams

RED LENTIL, ZUCCHINI & COUSCOUS SOUP



Red Lentil, Zucchini & Couscous Soup image

Don't let the name turn you off! This soup has a nice thick consistency that is nice and flavorful. A perfect blend of vegetables, legumes and grains. I personally do not like the texture of couscous when eaten like rice or pasta yet I LOVE this soup! Leftovers freeze well. Recipe from "Meal Lean i Yum!"

Provided by LUv 2 BaKE

Categories     Lentil

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 large onion, chopped
1 stalk celery, chopped
1 teaspoon olive oil
4 medium carrots, grated
2 medium zucchini, grated
1 cup red lentil, rinsed and drained
6 cups vegetable broth or 6 cups water
1 teaspoon salt, to taste (optional)
1/2 teaspoon ground pepper
1/2 teaspoon dried basil
1/3 cup couscous

Steps:

  • Grate carrots and zucchini, set aside.
  • Heat oil in a 5 quart soup pot; add onions and celery; saute on medium-high heat for 5 to 7 minutes or until golden.
  • If vegetables begin to stick, add a tbsp or two of water.
  • Add all ingredients except couscous to the pot, increase to high heat to bring to a boil.
  • Reduce heat and simmer partially covered for 45 minutes, stirring occasionally.
  • Add couscous and simmer an additional 10 minutes.
  • If soup is too thick, thin it with a little bit of water.
  • Adjust seasonings to taste.
  • Yield 8 servings - per serving: 134cal, 1g fat, 8g protein, 24g carb, 3mg iron, 8g fibre.

QUICK MOROCCAN VEGETABLE COUSCOUS



Quick Moroccan Vegetable Couscous image

Categories     Vegetable     Vegetarian     Quick & Easy     Raisin     Almond     Spice     Healthy     Vegan     Couscous     Bon Appétit

Yield 2 Servings; Can be doubled

Number Of Ingredients 9

1/3 cup sliced almonds
1 tablespoon olive oil
3 cups mixed cup-up vegetables (such as red onion, carrots, zucchini and cauliflower)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 cup dry white wine
1/3 cup golden raisins
3/4 cup canned vegetable broth
1 5- to 7-ounce box couscous and lentil mix or other couscous blend

Steps:

  • Place almonds in heavy medium skillet. Stir over medium heat until almonds are pale golden, about 4 minutes. Transfer almonds to bowl. Add oil to same skillet.Increase heat to medium-high. Add vegetables, cumin and coriander; sauté until vegetables just begin to soften, about 3 minutes. Add wine and raisins. Boil until wine is reduced by half, about 3 minutes. Add broth. Partially cover skillet; simmer until vegetables are tender, about 6 minutes. Season with salt and pepper.
  • Meanwhile, prepare couscous according to package directions.
  • Mound couscous on platter. Spoon vegetable topping and juices over. Sprinkle with almonds and serve.

MOROCCAN CHICKPEA AND VEGETABLE STEW WITH COUSCOUS



Moroccan Chickpea and Vegetable Stew with Couscous image

This is delicious stew. Very flavorful from the spices, but not too spicy, just right. There is no meat in it, and you most likely won't miss it, as the chickpeas are very "meaty" themselves. But I don't see why you couldn't add some meat if you really wanted to. It also goes from prep to table in about 30 minutes, great for weeknight dinners. From Cooking Light.

Provided by ciao4293

Categories     Stew

Time 29m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
2 cups zucchini, cubed
1 cup onion, chopped
1/2 cup carrot, chopped
1 tablespoon garlic, minced
1 cup chicken broth
2 tablespoons raisins
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
2 (15 1/2 ounce) cans chickpeas, drained
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
1 1/2 cups water
1 cup uncooked couscous

Steps:

  • Heat the oil in a large skillet on medium high heat.
  • Add the zucchini, onion, carrot and garlic.
  • Saute 5 minutes.
  • (For a time-saver, use the matchstick carrots from the produce department) Stir in the broth, and the next 9 ingredients, and bring to a boil.
  • Cover, reduce the heat, and simmer for 8 minutes or until tender.
  • Stir occasionally.
  • While the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat.
  • Cover and let stand for 5 minutes.
  • Serve stew over couscous.

Nutrition Facts : Calories 358.9, Fat 4.8, SaturatedFat 0.7, Sodium 781.1, Carbohydrate 67, Fiber 10.2, Sugar 6.4, Protein 13.5

Tips:

  • For a more flavorful dish, use a vegetable broth instead of water.
  • If you don't have zucchini, you can substitute another type of summer squash, such as yellow squash or pattypan squash.
  • If you're short on time, you can use pre-cooked couscous. Just follow the package directions for cooking.
  • Add a pinch of saffron to the couscous for a vibrant color and a slightly earthy flavor.
  • Garnish the dish with fresh herbs, such as parsley, cilantro, or mint.

Conclusion:

Carrot, zucchini, and couscous is a quick and easy dish that's perfect for a weeknight meal. It's also a great way to get your daily dose of vegetables. The combination of carrots, zucchini, and couscous is a delicious and nutritious way to enjoy a healthy meal. With its vibrant colors and fresh flavors, this dish is sure to please everyone at the table.

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