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Mediterranean Couscous

This flavorful couscous recipe gets its great flavor from lemon zest, asparagus spears and tomatoes. Best of all, it's on the table in just 25 minutes!

Lemon spinach risotto on a round plate.

Prep Time: 10 minutes

Total Time: 25 Minutes

Serves: 4 people


  • 1 cup Swanson® Chicken Broth (or Vegetable Broth)

  • 1/2 teaspoon grated lemon zest

  • 1/2 teaspoon Italian seasoning, crushed

  • 1/2 pound asparagus spears, cut into 1-inch pieces (about 1 1/2 cups)

  • 1 can (14.5 ounces) diced tomatoes, drained

  • 3/4 cup uncooked plain couscous


  1. Heat the broth, lemon zest, Italian seasoning, asparagus and tomatoes in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low and cook for 5 minutes or until the asparagus is tender-crisp.

  2. Stir in the couscous. Cover the saucepan and remove from the heat. Let stand for 5 minutes. Fluff the couscous with a fork. Season to taste.


  • Try stirring some toasted pine nuts into this dish for crunch.


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