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Couscous with Vegetables

Couscous with Vegetables
  • Prep 10 min
  • Total 20 min
  • Servings 8

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

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)

Steps

Hide Images
  • 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 Facts

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

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