Vegetable Cous Cous

A light and versatile dish

This wonderful dish can be used on the side, as a snack, or the main attraction!

Alter to your tastes, or at least by what you have in your cooler: grilled salmon, roasted chicken, sauteed shrimp or chopped kielbasa- whatever you're feeling just toss it in.

Prep time:

10 mins

Cook time:

10 mins

Cous Cous


  • 1 package of Israeli Couscous, Large pearl couscous, or just regular couscous (make as much or as little as you need)
  • Your choice of chopped vegetables such as cherry tomatoes, carrots, celery, onions, Lima beans, corn, squash, asparagus, broccoli, etc.
  • 2 Tbsp Pour Olive's Ultra Premium Extra Virgin Olive oil or flavored olive oil (your choice such as garlic, lemon, or basil olive oil)
    + more for dressing the couscous afterwards
  • 1/4 C to a 1/2 C white wine
  • 1 C vegetable or chicken stock
  • 1/4 C Greek yogurt, opt.
  • Zest and juice of 1 smaller lemon
  • Dark of white balsamic for drizzling, like Pour Olive's Sicilian Lemon or Grapefruit Balsamic


  1. Follow instructions on package to prepare couscous, set aside. If adding in a protein to this dish, prepare it now as well.
  2. In a saute pan over medium heat, add 2 Tbsp of chosen olive oil then toss in your chosen veggie mix.
  3. Saute veggies till slightly tender, turn heat up a bit and add in white wine. Allow to reduce just a bit then add in stock. Cook for a few minutes till the pan sauce has thickened/reduced.
  4. Optional: make a well in the center of the pan and whisk in Greek yogurt. This creates a creamier sauce without the added fat from heavy cream.
  5. Finish with zest and lemon juice, stir.
    NOTE: adjust the amount of liquids in this recipe to suit your taste and the amount of couscous being used.
  6. Toss veggies with reserved couscous and top/mix in your protein.
  7. Finish with a drizzle of Pour Olive's UP or Flavored Olive Oil. I like to drizzle Pour Olive's Grapefruit Balsamic across the top as well for an added tangy kick. You can try out Sicilian Lemon balsamic or a dark balsamic for added flavor, too. Enjoy!