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Zucchini Carrrot Couscous Recipe
Zucchini Carrrot Couscous Recipe photo by Taste of Home

Zucchini Carrrot Couscous Recipe

Publisher Photo
Our test kitchen home economists developed the recipe for this colorful side dish. Sauteed vegetables add texture and crunch to the quick-cooking couscous.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

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

Nutritional Facts

1 cup equals 249 calories, 7 g fat (4 g saturated fat), 15 mg cholesterol, 666 mg sodium, 43 g carbohydrate, 4 g fiber, 8 g protein.

Directions

  1. In a saucepan, bring water to a boil. Stir in couscous; cover and remove from the heat. Let stand for 5 minutes.
  2. 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.
Originally published as Vegetable Couscous in Cooking for 2 Spring 2005, p6

Nutritional Facts

1 cup equals 249 calories, 7 g fat (4 g saturated fat), 15 mg cholesterol, 666 mg sodium, 43 g carbohydrate, 4 g fiber, 8 g protein.

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