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
  • Servings 8

Ingredients

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)

  • 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.

Expert Tips

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

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
90
(
Calories from Fat
10 ),
% Daily Value
Total Fat
1 g
1 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
5 mg
5 %;
Sodium
90 mg
90 %;
Total Carbohydrate
19 g
19 %
(Dietary Fiber
2 g
2 %
),
Protein
3 g
3 %
;
% 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.