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Our test kitchen home economists developed the recipe for this colorful side dish. Sauteed vegetables add texture and crunch to the quick-cooking couscous.
This recipe is:
Nutritional Analysis: 1 cup equals 249 calories, 7 g fat (4 g saturated fat), 15 mg cholesterol, 666 mg sodium, 43 g carbohydrate, 4 g fiber, 8 g protein.
Originally published as Vegetable Couscous in
Cooking for 2
Spring 2005, p6
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