“From Cooking Light. Serving size: 1/4 cup couscous, 1 cup vegetable mixture, 2 1/2 T. cheese. Per serving: 381 calories, 7.6 g fat, 13.7 g protein, 66.1 g carb, 9.3 g fiber, 8 mg cholesterol.”
1hr 50mins

Ingredients Nutrition


  1. Add 10 cups water, onion, and the next 4 ingredients to a large soup pot; bring to a boil.
  2. Cover, lower heat, and simmer 30 minutes.
  3. Remove 2 cups cooking liquid and set aside.
  4. Add in squash and the next 6 ingredients; simmer 25 minutes or until squash is tender.
  5. Stir in the chard, cilantro, 2 teaspoons salt, and pepper; cook 5 minutes or until chard is wilted.
  6. Stir in juice; discard bay leaf.
  7. Add couscous to a large bowl.
  8. Combine reserved cooking liquid and 1 1/2 cups water in a saucepan; bring to a boil.
  9. Add in 1/2 teaspoon salt and oil; stir.
  10. Pour oil mixture over couscous; stir well.
  11. Cover and let stand 20 minutes or until liquid is absorbed; fluff with a fork.
  12. Serve vegetable mixture over couscous.
  13. Top with crumbled cheese.

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