Show Subscription Form




TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

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

Nutritional Facts

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.

Directions

  1. 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.
Originally published as Vegetable Couscous in Cooking for One or Two Cookbook 2003, p250

Nutritional Facts

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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Quick Vegetable Couscous

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT