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Vegetable Medley with Couscous
I tried this recipe from a cookbook because I'd never had couscous before. Now I love it! It was divine with the vegetables and a good alternative to rice.—Ruth Cowley, Pipe Creek, Texas
10 Servings
Prep: 30 min. Cook: 10 min.
Ingredients
3 cups reduced-sodium chicken broth
or
vegetable broth
3 tablespoons butter
3 tablespoons minced fresh parsley
1/4 teaspoon pepper
2-1/4 cups uncooked couscous
3 medium sweet red peppers, cut into 3/4-inch pieces
2 tablespoons canola oil
3 medium zucchini, halved and sliced
3 yellow summer squash, halved and sliced
1 tablespoon minced fresh basil
or
1 teaspoon dried basil
1-1/2 teaspoons salt
1/3 cup grated Parmesan cheese
Directions
In a large saucepan, bring the broth, butter, parsley and pepper to a
boil. Stir in couscous. Cover and remove from the heat; let stand
for 5 minutes.
Meanwhile, in a Dutch oven, saute the red peppers in oil for 4
minutes. Stir in the zucchini, yellow squash, basil and salt; cook
6-10 minutes longer or until tender.
Fluff couscous with a fork; serve with vegetables and sprinkle with
Parmesan cheese. Yield: 10 servings.
Nutrition Facts:
3/4 cup vegetables with 2/3 cup couscous equals 249 calories,
© Taste of Home 2013
2 of 2
Vegetable Medley with Couscous
(continued)
Nutrition Facts:
8 g fat (3 g saturated fat), 11 mg cholesterol, 628 mg sodium, 38 g carbohydrate, 4 g fiber, 9 g protein.
Diabetic Exchanges:
2 starch, 1-1/2 fat, 1 vegetable.
© Taste of Home 2013