Mediterranean Couscous

Mediterranean Couscous

Fresh herbs and colorful veggies make this quick-to-fix dish a winner!

Prep Time

05

Minutes

Total Time

16

Minutes

Makes

4

servings

2
teaspoons butter or margarine
3
medium green onions, chopped (3 tablespoons)
1
garlic clove, finely chopped
1 1/2
cups water
1/2
teaspoon vegetable or 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. Melt butter in 2-quart nonstick saucepan over medium-high heat. Cook onions and garlic in butter, stirring frequently, until onions are tender. Stir in water and bouillon granules. Heat to boiling; remove from heat.
  2. Stir in remaining ingredients. Cover and let stand about 5 minutes or until liquid is absorbed. Fluff lightly with fork.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Planned-Overs
Stretch leftovers into tomorrow’s supper when you add chopped cooked chicken or a 16-ounce can of garbanzo beans, rinsed and drained.
Simplify
Eliminate an ingredient by replacing the butter with garlic butter and omitting the chopped garlic.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 195
    • (Calories from Fat 25 ),
  • Total Fat 3 g
    • (Saturated Fat 1 g,),
  • Cholesterol 5 mg;
  • Sodium 180 mg;
  • Total Carbohydrate 39 g
    • (Dietary Fiber 4 g,
  • Protein 7 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.