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Couscous with Vegetables

You won’t need much time to whip up this colorful, hearty, low-fat side dish.

Prep Time: 10 min
Total Time: 20 min
Makes: 8 servings

(5 ratings)

Member Reviews (4)

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1/3	cup chopped green onion (4 medium)
1	garlic clove, finely chopped
2	teaspoons butter or margarine
1 1/2	cups water
1/2	teaspoon reduced-sodium chicken bouillon granules
1	cup uncooked couscous
1/4	cup chopped fresh parsley
1	tablespoon chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/4	teaspoon pepper
1	medium yellow summer squash, chopped (1 cup)
1	medium tomato, chopped (3/4 cup)

Serve with...

Tangy Olive Bread
Total Time: 4 hours 20 min

1.	Cook onions and garlic in butter in 2-quart saucepan, stirring frequently, until onions are tender.
2.	Stir in water and bouillon granules. Heat to boiling; remove from heat. Stir in remaining ingredients.
3.	Cover and let stand 5 minutes or until liquid is absorbed. Fluff lightly with fork.

Did You Know...

Couscous is tiny pasta made from semolina wheat. Similar to the texture of rice, it goes well with nearly any flavor.

Variation

Make a main dish out of this couscous side by stirring in leftover cut-up chicken, turkey or beef. Or go meatless by adding a 16-ounce can of garbanzo beans, drained and rinsed.

Nutrition Information:

1 Serving: Calories 90 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 90 mg; Total Carbohydrate 19 g (Dietary Fiber 2 g); Protein 3 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 6 %; Calcium 0%; Iron 2 % Exchanges: 1 Starch; 1 Vegetable
*Percent Daily Values are based on a 2,000 calorie diet.

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Couscous with Vegetables

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