Colorful Couscous with Carrots and Sage

Seattle is seeing some very nice weather this summer. For this Seattleite, this is a welcome change from our typical rain.

Colorful Couscous with Carrots and Sage

Colorful Couscous with Carrots and Sage

All this lovely weather means we’re grilling even more than usual. While Mike mans the grill, I’m in charge of side dishes and salads.

Colorful Couscous with Carrots and Sage

Colorful Couscous with Carrots and Sage

I’m one of those people who doesn’t mind warmer temperatures, so turning on the stove doesn’t bother me.

I sautéed finely chopped carrots, celery, leeks (love leeks!) and fragrant sage in a skillet, while whole wheat couscous waited in a saucepan to be fluffed with a fork.

Colorful Couscous with Carrots and Sage

Colorful Couscous with Carrots and Sage

Couscous isn’t often on our dinner menu, but it will be from now on. This colorful pasta recipe complimented Mike’s grilled pork perfectly.

I know many of you are experiencing excessive heat waves, and the thought of hanging out in the kitchen over the stove isn’t a remote possibility. I’m guessing firing up the grill doesn’t sound appealing either.

I hope you save this recipe, and when the weather improves you can give this easy side dish a try. It makes a terrific lunch the next day with pork or chicken chopped into the mix.

Happy, healthy cooking!

Couscous with Colorful Carrots and Sage
  • 2 cups carrots, chopped into small pieces
  • 1 cup leek , finely chopped
  • 2 cups celery, chopped into small pieces
  • 1 tablespoon olive oil
  • ½ cup vegetable broth
  • 2 cloves garlic, minced
  • 2 tablespoons sage, fresh minced
  • 2 cups water
  • 2 cups whole wheat couscous
  • 2 tablespoon olive oil
  • 1 ½ tablespoon balsamic vinegar
  1. Preheat a non-stick skillet over medium high heat with 1 tablespoon olive oil. Add carrots, celery and leeks and cook for 5 minutes to soften.
  2. Add vegetable broth, garlic and sage, then cover the skillet. Simmer for 30 minutes until vegetables are tender. Add more broth as needed to keep from burning.
  3. In a medium saucepan add water and bring to a boil over medium high. Add couscous and stir. Remove from heat and cover. Wait 15 - 20 minutes for water to absorb, then fluff with a fork. (Read package directions as the directions on your package may differ.)
  4. Toss vegetables and couscous together with remaining 2 tablespoons of olive oil and balsamic vinegar.
Calories: 236kcal
Weight Watchers PointsPlus 6
Saturated fatty acids: 0.81g
Monounsaturated fatty acids: 3.75g
Polyunsaturated fatty acids: 0.73g
Total fat: 5.30g
Calories from fat: 47
Cholesterol: --
Carbohydrate, by difference: 40.13g
Total dietary fiber: 3.88g
Protein: 6.27g
Nutrition Information
Serving size: 8

Don’t forget to sign up for our weekly newsletter packed with healthy cooking tips and tasty recipes.

This site contains affiliate links that help me maintain this blog, and meet my strict standards for quality content.
Copyright Notice: Mother Rimmy’s Cooking Light Done Right’s images and original content are copyright protected. Do not publish these materials without written permission.

Last updated by at .

Thank you for sharing!



    • says

      I’m sorry. If you know Seattle at all, you know we spend our lives in the gloom and rain. This is a pleasant surprise. I’ll wish sun and couscous come your way! :)

  1. says

    I’m pretty sure Florida’s sunshine has arrived in Seattle, whereas the rains are here to stay. What a drastic change in weather for the last couple of days!!

    These couscous looks like the perfect way to welcome summer on a plate!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: