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Vegetable Couscous Recipe

Couscous is a nice change from rice and potatoes, and the vegetables make it a colorful addition to your plate. The quick-cooking convenience is also a plus!—Kim Wenzel, Jefferson, Oregon

This recipe is:

Quick

Diabetic Friendly

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Vegetable Couscous Recipe

Prep/Total Time: 30 min.

Yield: 9 Servings

15 15 30

Ingredients

2 medium carrots, julienned
1 celery rib, chopped
1/2 cup julienned sweet red pepper
2 tablespoons finely chopped onion
1 tablespoon butter
1 small zucchini, chopped
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/4 teaspoon salt
2 cups chicken broth
1 package (10 ounces) uncooked couscous

Directions

In a large skillet, saute the carrots, celery, red pepper and onion in butter until crisp-tender. Stir in the zucchini, basil, parsley and salt; saute 2 minutes longer. Add broth; bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until liquid is absorbed. Fluff with a fork. Yield: 9 servings.

Nutritional Facts 3/4 cup equals 137 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 310 mg sodium, 26 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

Originally published as Vegetable Couscous in Taste of Home Christmas Annual Annual 2010, p43