Menu
  • Print
  • Save
  • Pinterest
  • Email
  • Facebook

Mediterranean Couscous

Mediterranean Couscous
  • Prep 5 min
  • Total 16 min
  • Servings 4
Fresh herbs and colorful veggies make this quick-to-fix dish a winner!
Updated October 22, 2008

Ingredients

  • 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)

Steps

  • 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.

  • Stretch leftovers into tomorrow’s supper when you add chopped cooked chicken or a 16-ounce can of garbanzo beans, rinsed and drained.
  • Eliminate an ingredient by replacing the butter with garlic butter and omitting the chopped garlic.

Nutrition Facts

Serving Size: 1 Serving
Calories
195
Calories from Fat
25
Total Fat
3 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
180 mg
Potassium
290 mg
Total Carbohydrate
39 g
Dietary Fiber
4 g
Protein
7 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
16%
16%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
2 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved