Nutrition Facts

  • One serving:
  • 1 cup
  • Calories:
  • 249
  • Fat:
  • 7 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 15 mg
  • Sodium:
  • 666 mg
  • Carbohydrate:
  • 43 g
  • Fiber:
  • 4 g
  • Protein:
  • 8 g


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Vegetable Couscous

Cooking for 2 - try a FREE ISSUE today!

Our test kitchen home economists developed the recipe for this colorful side dish. Sauteed vegetables add texture and crunch to the quick-cooking couscous.

SERVINGS: 2

CATEGORY: Lower Fat

METHOD: Other stovetop

TIME: Prep/Total Time: 20 min.

Ingredients:

  • 3/4 cup water
  • 1/2 cup uncooked couscous
  • 1/2 cup chopped carrot
  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 1/2 cup chopped zucchini
  • 1 green onion, thinly sliced
  • 1/2 teaspoon salt
  • Dash to 1/8 teaspoon white pepper

Directions:

In a saucepan, bring water to a boil. Stir in couscous; cover and remove from the heat. Let stand for 5 minutes.
    In a small skillet, saute the carrot and onion in butter for 3-4 minutes or until crisp-tender. Add zucchini and green onion; saute 2-3 minutes longer or until tender. Sprinkle with salt and pepper. Fluff couscous with a fork; add vegetable mixture and toss to combine. Yield: 2 servings.


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