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Squash and Veggie Couscous Recipe

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This simple, yet tasty side dish is a snap to whip up, and it's perfect when the veggies are in season. Try it with chicken, fish or even pork. —Taste of Home Test Kitchen

This recipe is:

Quick

Diabetic Friendly

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Squash and Veggie Couscous Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

1 cup chicken broth
3/4 cup uncooked couscous
1 medium yellow summer squash, chopped
3/4 cup chopped carrot
1/2 cup chopped green pepper
1/4 cup chopped sweet onion
2 tablespoons butter
1/2 teaspoon Italian seasoning
1/2 teaspoon salt-free lemon-pepper seasoning

Directions

In a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed.
Meanwhile, in a large skillet, saute the squash, carrot, green pepper and onion in butter until tender. Stir in seasonings. Fluff couscous with a fork; toss with vegetable mixture. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 203 calories, 7 g fat (4 g saturated fat), 16 mg cholesterol, 307 mg sodium, 32 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

Originally published as Squash and Veggie Couscous in Simple & Delicious June/July 2010, p24

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