Couscous With Summer Vegetables
- Recipe Yield : 6 servings
Ingredients
- 1-1/2 cups chicken broth or water
- 1 cup Near East whole wheat couscous
- 1 large onion, chopped
- 1 medium red bell pepper, diced
- 1 small yellow squash or zucchini, sliced
- 2 cloves garlic, minced
- 1 medium tomato, seeded and chopped
- 1/4 cup chopped fresh basil
Preparation Steps
- Bring broth to boil in small saucepan. Stir in couscous; reduce heat. Cover and simmer 5 minutes or until most of liquid is absorbed.
- Meanwhile, lightly spray large skillet with no-stick cooking spray. Add onion, pepper, squash and garlic. Cook over medium-high heat 5 minutes or until tender, stirring frequently.
- Add cooked couscous, tomato and basil; heat through.
- Serve with freshly ground black pepper.
Nutritional Information
Calories: 140, Total Fat: 0g, Cholesterol: 0mg, Sodium: 55mg, Total Carbohydrate: 29g, Dietary Fiber: 1g, Protein: 5g
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