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Vegetable Couscous Recipe

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We love couscous, especially when we tire of potatoes, rice or pasta.

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Vegetable Couscous Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

10 5 15

Ingredients

1/4 cup chopped onion
1-1/2 teaspoons canola oil
1/4 cup sliced fresh mushrooms
1/4 cup shredded carrot
1 garlic clove, minced
1/4 teaspoon minced fresh gingerroot
1/2 cup chicken broth
3/4 teaspoon soy sauce
3/4 teaspoon lemon juice
1/3 cup uncooked couscous

Directions

In a saucepan, saute onion in oil for 1 minute. Stir in the mushrooms, carrot, garlic and ginger. Cook and stir until vegetables are almost tender. Stir in the broth, soy sauce and lemon juice. Bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Yield: 2 servings.

Nutritional Analysis: One 3/4 cup serving (prepared with reduced-sodium chicken broth and reduced-sodium soy sauce) equals 160 calories, 4 g fat (0 saturated fat), 0 cholesterol, 240 mg sodium, 26 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1/2 fat.

Originally published as Vegetable Couscous in Cooking for One or Two Cookbook , p250

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