A quick and healthy Mediterranean couscous recipe in a skillet

Saucy Mediterranean Vegetable Couscous Skillet

Vegetables, couscous, protein and Mesa de Vida's Mediterranean inspired cooking sauce come together to create a delicious, bistro-worthy one-pan recipe in less than 20 minutes.

Makes 4-6 servings.

Israeli (or pearl) couscous is a small pasta that cooks up in just 8-10 minutes and it soaks up all of these incredible flavors. Fregola is a similar small pasta that would also work great in this recipe.

This version has a paella-inspired flavor from the Aidell’s Spanish-style chicken Chorizo, peas, and artichoke, but feel free to swap in whichever cooked sausage (regular or meat-free), beans, vegetables, and Mesa de Vida globally inspired starter sauce you wish.

Watch us make this on Instagram.

Ingredients

  • 1-2 tsp oil/fat of your choice (we recommend olive or avocado oil)
  • 2 cups diced vegetables (grilled jarred artichoke heart, bell pepper and frozen peas were used in this version)
  • 1 cup Israeli (sometimes called pearl) couscous, or fregola
  • 12 oz diced cooked sausage (Italian, Spanish Chorizo, or Andouille or your favorite meat-free version are all great), or boneless, skinless chicken diced very small, or diced shrimp, or substitute beans
  • 1 bottle Mesa de Vida Mediterranean Cooking Sauce
  • 1 cup broth or stock
  • Salt to taste

Directions

  1. Heat a skillet over medium heat. When hot add oil, swirl to coat.
  2. Add protein and vegetables to the pan, sauté 1 minute until fragrant. (If using frozen peas wait to add until the next step.)
  3. Stir in the Mesa de Vida cooking sauce, salt to taste, peas (if using), couscous and broth. Stir to combine.
  4. Bring to a simmer, lower the heat to low and cover.
  5. Cook for 10 minutes then remove the pan from the heat. Let rest for 2 minutes.
  6. Fluff the couscous with a fork and dig in!

 

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