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

Zucchini Carrrot Couscous Recipe

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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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