Couscous with Vegetables

Couscous with Vegetables

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

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    Exchanges:
    • 1 Starch;
    • 1 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.