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Couscous with Vegetables

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

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( 8 Ratings)

8 Ratings

5 Stars 50%

4 Stars 38%

3 Stars

2 Stars 12%

1 Stars

Member Reviews ( 5 )

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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)

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 5/12/2010 7:04:03 PM REPORT ABUSE Skaarnk said:

Rating:

I made this for Mothers Day - the whole family loved it!! I did however change a few things around. I used a can of fat free chicken broth instead of the water and chicken boullion, I also used a bag of garden vegies (steamers), could have used two bags according to my kids. By using the chicken broth it gave it more flavor than when I made it according to the receipe. Wonderful dish - easy to make and easy to warm up for later.

This reply was: Helpful Inspiring

Posted 2/18/2008 3:58:07 PM REPORT ABUSE SimplyDelicious2 said:

Rating:

This is the recipe that has changed my husband's mind about couscous...very tasty!

This reply was: Helpful Inspiring

Posted 7/16/2007 9:52:00 AM REPORT ABUSE Ingrid987 said:

Rating:

Great recipe, and so versitile! I made mine with carrot, Chinese eggplant, and chickpeas in addition to the veggies the recipe calls for. Just remember to cook veggies like carrots a bit longer. Also a great recipe to "make-ahead."

This reply was: Helpful Inspiring